I've made a lot of Chimichurri over the years, and the difference between a forgettable batch and one people ask me for the recipe always comes down to the same thing: more cilantro, less parsley. That single swap is what gives this version its bright, citrusy edge instead of the grassier flavor you get from a classic, all-parsley base. It comes together in one food processor in about 8 minutes, and I reach for it all year, as a sauce, a marinade, and a finishing drizzle on anything that comes off my grill.
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What makes this different
The payoff here is a sauce that tastes bright and a little peppery instead of flat and herbal, and that comes down to one decision: cilantro does most of the work, not parsley. Most chimichurri recipes treat cilantro as an afterthought, a small spoonful stirred into a bowl that's mostly parsley. Flip that ratio, like I do here, and the cilantro flavor actually gets a chance to show up.
Once everything's chopped and in the bowl, you're about 8 minutes from a finished sauce, and it keeps for about a week in the fridge if you top it with a thin layer of olive oil before you seal it up.
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Ingredients
You only need a handful of ingredients for this flavorful sauce.
Ingredient Notes
- Cilantro is the main character here. It's what gives this chimichurri its citrusy, slightly peppery edge instead of the more purely herbal flavor a straight-parsley chimichurri has. But if you don't love cilantro, swap it out for more flat-leaf parsley and keep everything else the same.
- Parsley, basil, and oregano round out the herb base so the sauce doesn't taste like pure cilantro. Basil adds a little sweetness, and oregano brings the earthiness that's classic to chimichurri.
- Shallots are milder and sweeter than a raw onion, so they blend into the sauce instead of overpowering it.
- Garlic adds bite. Minced garlic blends more evenly into the sauce than whole cloves would in a quick pulse.
- Red wine vinegar brings the tang chimichurri needs. I've tested swapping in white wine vinegar or champagne vinegar and the sauce stays balanced either way, so use whichever you have on hand.
- Fresh lemon juice layers brightness on top of the vinegar's tang.
- Crushed red pepper is your heat dial. Start with less and add more if you want it spicier.
- Olive oil is what turns the chopped herbs into a sauce, and it's a big share of the flavor here, so use one you'd be happy to taste on its own.
Instructions
This Cilantro Chimichurri sauce comes together in less than 10 minutes with a food processor.
Step 1
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.
Step 2
Pulse until finely chopped but not pureed. Add olive oil and pulse until emulsified. Add additional oil, if desired.
My Best Tips
- Use the freshest herbs you can find. Wilted or older herbs lose a lot of their punch, and since herbs are basically the whole sauce here, that matters more than it would in most recipes.
- Roughly chop the shallots with a chef's knife before they go into the processor. Whole shallot pieces take longer to break down and can leave chunky bits in the finished sauce.
- Layer a thin film of olive oil on top before storing. It keeps air off the surface, which is what keeps the sauce a vibrant green instead of turning brown in the fridge.
- Chimichurri tastes best at room temperature. Pull it out of the refrigerator and let it warm up before serving for the best results.
FAQs
Yes. If cilantro isn't for you, swap it out entirely for more flat-leaf parsley and keep everything else the same.
Chimichurri will keep in the refrigerator for 5-7 days but the color will change. The fresh green color will fade as it sits in the refrigerator but will still taste great.
Chimichurri skips the cheese and leans on vinegar for its tang. Pesto is built around basil and parmesan and gets its richness from cheese and nuts instead.
Yes, a blender works too. The flavor is the same either way, but a blender breaks the herbs down more, so the sauce comes out a lighter green than the flecked, more textured green you get from a food processor.
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Recipe
Cilantro Chimichurri Sauce
Ingredients
- 1½ cups fresh cilantro
- ½ cup fresh parsley
- ¼ cup fresh basil
- 2 tablespoon fresh oregano
- 2 shallots, peeled and roughly chopped
- 1 tablespoon minced garlic
- ⅓ cup red wine vinegar
- 2 tbsps fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon crushed red pepper
- 1 cup olive oil
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Instructions
- Add the cilantro, parsley, basil, shallot, garlic, red wine vinegar, lemon juice, salt, pepper, and crushed red pepper to the bowl of a food processor.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
- Pulse until the herbs are finely chopped but not pureed.
- With the processor running, stream in the olive oil and pulse until emulsified and the sauce turns a vibrant green. Add more olive oil if you want a thinner consistency.1 cup olive oil
Notes
- Room temperature herbs and a fully emulsified sauce give the best texture. Cold, unmixed oil sits on top instead of binding in.
- Tested substitution: white wine vinegar or champagne vinegar can replace the red wine vinegar with no change to the balance.
- Tested substitution: swap the cilantro entirely for more flat-leaf parsley if you don't care for cilantro.
- Store in the fridge for 5 to 7 days. Top with a thin layer of olive oil before covering to slow browning. Freezing has not been tested.
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Nutrition
Nutrition info not guaranteed to be accurate.
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