This Cilantro Chimichurri recipe is made with fresh cilantro, parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It’s the best accompaniment to any grilled meats and vegetables!
**This post was originally published on Aug 2018. It has been updated to be more helpful.
The authentic Chimichurri recipe is an Argentinian sauce made of fresh parsley, garlic, herbs, oil and seasoned simply with salt and black pepper. Just like any other latin recipe out there, there are tons of chimichurri variations according to the region.
Since I LOVE cilantro I decided to add it to this classic recipe. The result it’s an amazing sauce with the perfect ratio of oil and fresh herbs.
Traditionally, Chimichurri can be made in a food processor or blender like pesto or just by chopping all the herbs like in this recipe. I like the chopped version as you get a taste of each herb with in every bite.
This Cilantro Chimichurri sauce is a fresh, delicious, and such a versatile condiment.
Why you’ll love this recipe
Ingredients
After playing with a different seasonings, I settled on this and I’m very happy about the depth of flavors it has due to all of the different spices.
- Fresh herbs: cilantro and flat-leaf parsley. For this recipe we’ll use 1 cup total of these herbs. I like to add a little more cilantro than parsley since I love the vibrant flavor you get from it, however, half and half would work perfectly too.
- Fresh garlic cloves: peeled and minced into a paste. Chimichurri would not be the same without LOTS of garlic!
- Dried herbs: oregano, thyme, crushed red pepper flakes, onion powder or granulated.
- Black pepper and salt
- Chili powder (optional for a red chimichurri)
- Extra Virgin Olive oil
- White and red wine vinegar
How to make Cilantro Chimichurri
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
- Peel the garlic and remove any dried ends.
- Crush the garlic in a mortar or a garlic press to almost a paste consistency. Set aside.
- Chop the cilantro and parsley and set aside.
- In a medium bowl or mason type jar, add dried herbs, chili flakes, salt, pepper, oil and vinegar and mix well.
- Add the fresh herbs and crushed garlic.
- Stir again and mix all ingredients together until combined.
Tips and Notes
- As with other recipes, the spices are always “according to taste” and this one is no exception. Use my recipe as a guide but adjust to taste as needed.
- Storing: Cover with plastic wrap of a lid and refrigerate for 24 hours to infuse all of the flavors together. c
- Store refrigerated in a sealed container for up to two weeks.
- Freezer: Cilantro Chimichurri freezes well in ice cube trays then transfer the cubes to plastic freezer bags for up to 6 months. It can also be frozen in small jars or plastic containers for up to 9-12 months.
- Bring to room temperature before serving.
Serving Suggestions
I recommend you serve this delicious Chimichurri with my fabulous Grilled Steak Kebabs. The low fat cut of the steak truly benefits from the spices and oil in the Chimichurri. It makes a great marinade or use it on top of any protein like grilled seafood, chicken or pork tenderloins.
My favorite way to use this condiment is on vegetables. Toss (or Top) Veggies like:
- Roasted Brussel Sprouts
- Mix into salad dressings
- Grilled Asparagus
MORE EASY…
Condiments To Try:
Try any of my delicious sauces, dips & dressings…. Always easy & delicious!
If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Gracias!!!!
Print Recipe:
Cilantro Chimichurri Recipe
Ingredients
- 1 cup packed fresh cilantro finely chopped
- 1 cup packed fresh parsley finely chopped
- 9 medium garlic cloves (3 tbsp crushed garlic) peeled
- 1 Tbsp dry oregano
- ½ tsp dry thyme
- ½ tsp chili powder optional but highly recommended
- ¾ tsp crushed red pepper flakes
- 1 tsp granulated onions
- ¾ teaspoon fresh ground pepper
- 2 teaspoon kosher or sea salt
- ½ cup avocado or olive oil
- 2 Tablespoon white vinegar
- ¼ cup red wine vinegar
Instructions
- Place the finely chopped cilantro and parsley in an airtight container or mason type jar.
- Crush the garlic in a mortar to almost a paste consistency or use a garlic press. Add to the fresh herbs.
- Add the rest of the ingredients and mix to integrate well. Cover with a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
- Before serving, bring to room temperature.
- Store refrigerated in a sealed container for up to two weeks.
Muy Delish Notes:
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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Love this with a good NY grilled strip steak!
It is amazing with steak right? Thanks for the comment Pablo!