Cilantro Chimichurri brings a bright, tangy, and garlicky lift to countless meals. This versatile sauce works equally well as a marinade, condiment, or finishing drizzle for grilled meats, seafood, roasted vegetables, and even sandwiches. It’s fresh, easy to prepare, and a great way to use herbs from the garden.
We’ve been making the most of the last warm days of summer after a recent move to Oregon. One of the first purchases after settling in was a new BBQ grill, and it’s already earned its keep. Grilling frequently naturally led to experimenting with simple sauces and marinades, and Cilantro Chimichurri quickly became a favorite for adding fresh, vibrant flavor to everything off the grill.
What is Chimichurri?
Chimichurri is a herb-based sauce originating in Argentina and widely enjoyed across South America. It typically pairs with grilled meats and vegetables and varies by region and cook. Common elements include fresh herbs, garlic, oil, and an acid such as vinegar or citrus juice. While classic chimichurri often highlights parsley and oregano, this cilantro-forward version brings a lively, citrusy twist that pairs especially well with grilled pork, chicken, steak, and fish.
Using cilantro gives the sauce a bright, slightly citrus herb note, and fresh lime juice enhances that lift. If you grow herbs at home, this recipe is an excellent way to showcase them.
How to Make Cilantro Chimichurri
The food processor is the simplest and fastest tool for preparing this chimichurri, producing a finely minced but textured sauce in minutes.
Begin by adding coarsely chopped red onion, whole peeled garlic cloves, red wine vinegar, and fresh lime juice to the bowl of a food processor. Pulse briefly, pausing to scrape down the sides once or twice, until these aromatics are finely minced.
Trim any thick stems from the cilantro and parsley. For oregano, slide your fingers down the stems to remove the leaves. Add the cilantro, parsley, and oregano to the food processor along with salt, freshly ground pepper, and red pepper flakes. Pulse several times until the herbs are finely chopped but still retain some texture. Finally, add extra-virgin olive oil and pulse once or twice to combine gently. The result should be a loose, spoonable sauce—not a puree.
Store the chimichurri in an airtight container in the refrigerator. It keeps well for several days and often tastes even better after the flavors have had time to meld.
How to Use Cilantro Chimichurri
- Drizzle over grilled steak, chicken, shrimp, or fish for a fresh, herbaceous finish.
- Use as a marinade before grilling or roasting to infuse meat with flavor.
- Toss with roasted vegetables to brighten their flavor profile.
- Coat cubed potatoes with chimichurri before roasting for a flavorful variation.
- Serve as a dip for crusty bread or as a topping for tacos and bowls.
- Mix with mayonnaise or Greek yogurt to make a creamy sandwich or burger spread.
Cilantro Chimichurri
Author: Valerie Brunmeier
Servings: 8 • Prep Time: 5 mins • Total Time: 5 mins
Ingredients
- ½ cup roughly chopped red onion
- 2 whole garlic cloves, peeled
- 1 tablespoon red wine vinegar
- Juice of 1 lime
- 1 cup loosely packed fresh cilantro, large stems removed
- 1 cup loosely packed fresh parsley, large stems removed
- 2 tablespoons fresh oregano leaves
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ to ½ teaspoon red pepper flakes, or to taste
- ⅓ cup extra virgin olive oil
Instructions
- Add the red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor. Pulse, stopping to scrape down the sides once or twice, until the mixture is finely minced.
- Remove any thick stems from the cilantro and parsley. Strip the oregano leaves from the stems. Add the cilantro, parsley, oregano, salt, pepper, and red pepper flakes to the food processor. Pulse several times until the herbs are finely chopped but still retain some texture, scraping down the bowl as needed.
- Add the olive oil and pulse once or twice to lightly combine. Transfer the chimichurri to an airtight container and refrigerate until ready to use. It will keep well for several days.
Notes
This recipe yields a little over 1 cup of chimichurri, which is plenty to serve about eight people as a condiment. Adjust the red pepper flakes to taste for more or less heat. For a chunkier texture, mince ingredients by hand instead of processing.
Nutrition
Estimated per serving: Calories: 94 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 9 g | Sodium: 153 mg. Nutrition values are approximate and calculated using generic ingredients; consult product labels for exact numbers.
Like this recipe? Try using it as both a marinade and a finishing sauce to get the most flavor from your ingredients.