This Cilantro Chimichurri truly is the best sauce to make in the summer. In just 15 minutes, you have a batch ready to use for salad dressings, marinades, and dipping or drizzling over grilled meats and veggies. It’s a twist on the classic Argentinian sauce that’s so full of flavor.
Let’s talk chimichurri! It’s a classic sauce that we LOVE to make pretty much every single week in the summer. Why? Because it’s great on everything grilled. Plus with less than 10 ingredients and the help of your food processor, this Cilantro Chimichurri is about the easiest sauce to make at home that also tastes restaurant-worthy.
We’re pros when it comes to developing a great chimichurri recipe. We’ve tested it countless times and even have a red version that features a roasted red pepper base. Our favorite things to serve this chimichurri with are Grilled Chicken, Grilled Cauliflower, and of course, steak.
Table of Contents
What is Chimichurri?
It’s a sauce that originated in Argentina and Uruguay that’s known for being served on grilled meats. It’s an olive oil based sauce with lots of chopped fresh herbs (usually parsley), plus garlic, chiles, oregano, and a splash of vinegar for acidity.
Traditionally, it’s served over churrasco (grilled beef) in Argentina but it’s also wonderful over other grilled proteins and veggies.
You may be wondering how this is different than salsa verde. Salsa verde often uses anchovy and and capers for a briny flavor in the sauce.
For this recipe, we’re using cilantro as a twist in this cilantro chimichurri recipe which is also called Mexican chimichurri. It’s incredibly flavorful and delicious, you’ll want to drizzle it over everything!
Why You Should Make this Sauce
- 15 minute condiment. This sauce comes together in just 15 minutes in the food processor, it doesn’t get easier!
- Easily stores in the fridge and freezer. Chimichurri stores well both in the fridge or freezer. In the fridge, it lasts well for up to 1 week. Freeze for up to 3 months.
- Customize with your favorite herbs. While the traditional recipe uses mainly parsley, you can change up the recipe by using other fresh herbs as well. We use cilantro and a hint of mint in this recipe.
Ingredients
- Extra-virgin olive oil: Use a good quality oil here, it makes a huge difference since its the base ingredient of the sauce.
- Lime: We’re using both the zest and juice for this recipe—together they add flavor and acidity.
- Red wine vinegar: All chimichurri recipes use vinegar to brighten the flavors and add acidity.
- Cilantro: A twist to traditional chimichurri that adds vibrant herby flavor.
- Parsley: The main herb used in the classic recipe, we add some to this version for a nice base of herby flavor.
- White onion: A hint of white onion adds depth of flavor. Compared to yellow onions, white onions are a little less stringent in flavor when served raw.
- Mint: A fun addition to our sauce, a little goes a long way.
- Garlic: Can’t forget the garlic, it’s essential to a chimichurri.
- Jalapeño: Adds heat to the recipe. If you like a mild sauce, remove the stems and seeds. If you like it spicy then leave the seeds in or better yet, use a serrano.
How to Make Cilantro Chimichurri
The best thing about this recipe is it’s made in the food processor! It makes cleaning up a breeze and the machine really does most of the work for you. Follow these three simple steps:
- In a liquid measuring cup, combine the olive oil, 2 tablespoons lime juice, and vinegar. Set aside.
- In the bowl of a food processor fitted with the blade attachment, add the cilantro, parsley, onion, mint, garlic, jalapeno, salt. and 1 teaspoon lime zest.
- Pulse the herbs and aromatics together until minced.
- While the food processor is running, slowly stream in the oil mixture until combined. Season with salt and pepper to taste. Chill until ready to use.
Expert Tips
- Pulse all the herbs first until finely chopped. When adding everything to the food processor, chop the herbs and garlic first then add the oil. This ensures everything is evenly minced before the sauce comes together.
- Customize to your liking. A classic chimichurri doesn’t have onion, cilantro, or mint but that’s our unique twist for this version. Don’t be afraid to experiment!
- Mild versus spicy. If you like it mild, remove the stems and seeds of the jalapeño. If you like it spicy, then leave them in or use a serrano instead (which is spicier than a jalepeño).
- Substitute the vinegar. Use citrus instead! We add some lime juice to this version, but you could use all lime or all lemon juice too.
Using Cilantro Chimichurri Sauce
We could go on and on about how to use this incredible sauce, we really mean it when we say it’s one of our favorite condiments to have in the fridge. Here are some of our favorite ways to serve it:
- On a steak. We have a whole article on types of steak but we love it on a skirt steak or a ribeye.
- Over vegetables. This cauliflower, broccoli, or hasselback sweet potatoes are all great choices.
- To garnish tacos: Tacos al carbon, halibut tacos, cilantro lime shrimp tacos, or tofu tacos.
- Drizzled over other proteins. Grilled chicken and salmon are two of our other favorite proteins to pair.
- As a salad dressing. Over a white bean salad with herbs, garden salad, or orzo salad.
Storage Tips
- For the fridge: Simply place a piece of plastic wrap on the surface of the sauce in the container. Seal the lid and store for up to 1 week in the fridge.
- For the freezer: This sauce freezes beautifully, just make sure you freeze in an airtight container. Be sure to thaw it on the counter at room temperature until liquid again and give it a good stir. We also love to freeze the sauce in ice cube trays.
FAQs
Usually, no, cilantro is not used in the traditional recipe. It generally uses parsley and oregano.
Parsley, oregano, garlic, chilies, olive oil, and vinegar are the main ingredients.
Mexican chimichurri uses cilantro and jalapeño, while Argentinian uses parsley, oregano, and chili flakes.
Citrus juice like lemon or lime juice are both great options.
More Easy Condiment Recipes
Cilantro Chimichurri
Description
Ingredients
- ⅓ cup extra-virgin olive oil
- 1 lime, zested and juiced
- 2 tablespoons red wine vinegar
- 1 cup fresh cilantro
- 1 cup fresh parsley
- ½ cup chopped white onion
- ¼ cup fresh mint
- 3 cloves garlic
- 1 jalapeño, ribs and seeds removed, chopped
- 1 teaspoon kosher salt
- 1 teaspoon lime zest
Instructions
- In a liquid measuring cup, combine the ⅓ cup olive oil, 2 tablespoons lime juice, and 2 tablespoons vinegar. Set aside.
- In the bowl of a food processor fitted with the blade attachment, add the 1 cup cilantro, 1 cup parsley, ½ cup chopped onion, ¼ cup mint, 3 cloves garlic, 1 jalapeño, 1 teaspoon salt, and 1 teaspoon lime zest; pulse until minced.
- While the food processor is running, slowly stream in the oil mixture until combined. Season with salt and pepper to taste. Chill until ready to use.
Notes
- Pulse all the herbs first until finely chopped. When adding everything to the food processor, chop the herbs and garlic first then add the oil. This ensures everything is evenly combined.
- Mild versus spicy. If you like it mild, remove the stems and seeds of the jalapeno. If you like it spicy, then leave them in.
- Customize to your liking. A classic chimichurri doesn’t have onion, cilantro, or mint but that’s our unique twist for this version. Don’t be afraid to experiment!
- For the fridge: Simply place a piece of plastic wrap on the surface of the oil in the container. Seal the lid and store for up to 1 week in the fridge.
- For the freezer: This sauce freezes beautifully, just make sure you freeze in an airtight container. Be sure to thaw it on the counter at room temperature until liquid again and give it a good stir.
