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Vibrant green chimichurri sauce in a small white bowl with a small wooden spoon set in it. Fresh cilantro scattered around it on the counter.

Cilantro Chimichurri

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5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 1 1/4 cups
Category Sauce/Condiment
Cuisine American/Mexican, Argentinian
Author Lauren Grant

Description

This Cilantro Chimichurri truly is the best sauce to make in the summer. In just 15 minutes, you have a batch ready to go to use for salad dressings, marinades, for dipping and drizzling over grilled meats and veggies. It's a twist on the classic Argentinian sauce that's still so full of flavor.

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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

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 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!
Storage:
  • 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.

Nutrition

Serving: 2 tablespoonsCalories: 110kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1.5gSodium: 200mgFiber: 1g
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