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    Home » Side Dishes » Cilantro Chimichurri Sauce

    Published: Apr 19, 2022 · Modified: Apr 19, 2022 by Lisa · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Cilantro Chimichurri Sauce

    Jump to Recipe Print Recipe
    Bowl of herby green sauce with spoon for serving.
    spoonful of chimichurri over bowl.
    Cilantro chimichurri in dark bowl.
    Green sauce in glass jar with crushed red pepper.

    Cilantro Chimichurri sauce is packed with vibrant, fresh herbs and instantly elevates any meal. An easy, flavor-packed sauce that comes together in less than 10 minutes, it's a delicious finishing touch for steak, chicken, fish, tacos...the sky's the limit!

    Black bowl of chimichurri sauce. this recipe

    Cilantro is one food that people either love or hate. If you are team cilantro, this is the sauce for you!

    Cilantro Chimmichurri is filled with tons of fresh herbs and literally makes anything you put it on taste better. Don't fret if you aren't a cilantro lover, though. You can easily use Italian parsley instead and still get ah-mazing results.

    Jump to:
    • Why you will love this recipe
    • What is Chimichurri
    • Ingredients
    • Instructions
    • FAQs
    • Expert Tips for the Best Chimichurri
    • What to serve with Chimichurri
    • More Easy Favorites
    • Recipe

    Why you will love this recipe

    ▶︎ It's versatile. There really isn't anything that chimichurri doesn't taste amazing on. Get creative with how you serve it. Toss it with pasta, drizzle it over eggs, or use it as a marinade for your favorite protein.

    ▶︎It's forgiving. Don't have red wine vinegar on hand? Easily swap in white wine vinegar or champagne vinegar and it will still taste amazing.

    ▶︎ It's easy to make. Throw everything in the bowl of a food processor and your sauce is ready in 5 minutes.

    What is Chimichurri

    Chimichurri is a tangy green sauce filled with fresh herbs, red pepper, and olive oil. It is a great sauce for meat, fish, and eggs and can be used as a marinade, too.

    Authentic chimichurri doesn't have cilantro or shallot in it, but we love the flavor it adds to this version.

    Ingredients

    You only need a handful of ingredients for this flavorful sauce.

    Ingredients needed for cilantro chimichurri sauce.

    Ingredient Notes:

    • Herbs: Fresh herbs are key for this recipe. We used a mix of cilantro, parsley, basil, and oregano.
    • Red wine vinegar: It's our go-to for this recipe but you can easily sub in white wine vinegar or champagne vinegar.
    • Crushed red pepper: If you want it milder, use less crushed red pepper or increase the amount for more heat.

    Instructions

    This Cilantro Chimichurri sauce comes together in less than 10 minutes with a food processor.

    Herbs in the bowl of a food processor and herbs blended in food processor to make chimichurri.

    Start by adding the fresh herbs, lemon juice, red wine vinegar, garlic, shallot, salt, pepper, and crushed red pepper to the bowl of a food processor.

    Pulse until finely chopped but not pureed. Add olive oil and pulse until emulsified. Add additional oil, if desired.

    Instruction Notes:

    You do not need a food processor to make this recipe. You can get the same results with a good chef's knife, it just takes a little more effort.

    Chimichurri sauce in bowl with crushed red pepper and fresh herbs.

    FAQs

    I don't like cilantro. What can I substitute?

    Cilantro can be a polarizing taste for some. If you are one of the people that think cilantro tastes like soap, feel free to use all flat leaf parsley in its place.

    How long does chimichurri stay fresh?

    Chimichurri will keep in the refrigerator for 5-7 days but the color will change. The fresh green color will dissipate as it sits in the refrigerator but will still taste great.

    What is the difference between chimichurri and pesto?

    Both are herby green sauces with a lot of olive oil but they taste different based on the herbs used. Pesto is full of basil and parmesan cheese whereas chimichurri has no cheese and is full of cilantro and parsley.

    Expert Tips for the Best Chimichurri

    ✔️ Use the freshest herbs possible. This is a great way to use the herbs from your garden. Simply grab what you have on hand and play around to find the flavor combination you like best.

    ✔️ Give the shallots a rough chop before adding them to the food processor so the sauce won't be too chunky.

    ✔️ When you are storing the sauce, pour a layer of olive oil on top to help the chimichurri prolong its vibrant green color.

    ✔️ Chimichurri tastes best at room temperature. Pull it out of the refrigerator and let it warm up before serving for the best results.

    What to serve with Chimichurri

    Cilantro Chimichurri sauce literally makes everything you eat with it better.

    • Slather it on top of a burger.
    • Drizzle over Shrimp Tacos
    • It can do double duty as a marinade and sauce for Sous Vide Flank Steak.
    • Marinate a whole chicken before you grill it.
    Chimichurri sauce in glass jar.

    More Easy Favorites

    Recipes don't need to be complicated to be good. Check out this 5 Minute Million Dollar Dip or some of our other faves!

    • Arugula Salad with Lemon Vinaigrette
    • Slow Cooker BBQ Meatballs
    • Easy Bacon Bites
    • Chocolate Chip Cheesecake Ball
    
    
    Did you make this recipe? We'd love to hear your thoughts! 
    
    Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers! 
    
    
    

    Recipe

    chimichurri in small bowl with spoon.

    Cilantro Chimichurri Sauce

    Garnish With Lemon
    Cilantro Chimichurri is a tangy, spicy green sauce filled with fresh herbs that goes well with all grilled meats.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Total Time 8 mins
    Course Appetizer
    Cuisine American
    Servings 8 servings
    Calories 253 kcal
    Prevent your screen from going dark

    Equipment

    • Food Processor
    • Cutting Boards
    • Chef's Knife

    Ingredients
      

    • 1½ cups fresh cilantro
    • ½ cup fresh parsley
    • ¼ cup fresh basil
    • 2 tbsp fresh oregano
    • 2 shallots, peeled and roughly chopped
    • 1 tbsp minced garlic
    • ⅓ cup red wine vinegar
    • 2 tbsps fresh lemon juice
    • 1 tsp salt
    • ½ tsp pepper
    • 1 tsp crushed red pepper
    • 1 cup olive oil

    Instructions
     

    • Place the fresh herbs, shallot, salt, pepper, crushed red pepper, red wine vinegar, and lemon juice in the bowl of a food processor. Pulse until the herbs are finely chopped.
      1½ cups fresh cilantro, ½ cup fresh parsley, ¼ cup fresh basil, 2 tbsp fresh oregano, 2 shallots,, 1 tbsp minced garlic, ⅓ cup red wine vinegar, 2 tbsps fresh lemon juice, 1 tsp salt, 1 tsp crushed red pepper, ½ tsp pepper
    • Add olive oil in a steady stream to emulsify into herb mixture. Add additional olive oil if desired to get to a thinner consistency.
      1 cup olive oil
    • Store at room temperature if using that day otherwise refrigerate until ready to use.

    Notes

    You do not need a food processor to make this recipe. You can get the same results with a good chef's knife, it just takes a little more effort.
    ✔️ Red wine vinegar can easily be subbed with white wine vinegar or champagne vinegar.
    ✔️ If you want it milder, use less crushed red pepper or increase the amount for more heat.
    ✔️ Use the freshest herbs possible. This is a great way to use the herbs from your garden. 
    ✔️ When you are storing the sauce, pour a layer of olive oil on top to help the chimichurri keep its vibrant green color.
    ✔️ Chimichurri tastes best at room temperature. Pull it out of the refrigerator and let it warm up before serving for the best results.

    Nutrition

    Serving: 2tbspCalories: 253kcalCarbohydrates: 3gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 6mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 580IUVitamin C: 8mgCalcium: 34mgIron: 1mg

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
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    About Lisa

    Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

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    We're the creative juices behind Garnish with Lemon. In the past 8 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

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