Cilantro Chimichurri is a twist on the classic Argentinian chimichurri sauce with cilantro as its base ingredient. This flavorful zesty sauce comes together in just 5 minutes and can be used in a multitude of ways. It’s vegan and gluten-free.
About This Recipe
There are many condiments that instantly take a dish from boring to exciting, and this cilantro chimichurri is one of them. Chimichurri originated in Argentina, but with its simple ingredients and incredible taste, it is making its place all over the world.
The base of the authentic chimichurri is made using fresh parsley, but today I am going to share a twist by using cilantro as the hero ingredient.
Cilantro chimichurri is although not traditional, but I love the flavors. Made with a combination of cilantro and parsley, this no-cook condiment is further flavored with an array of ingredients.
This condiment tastes very refreshing with a punch from the garlic, slight tanginess from vinegar, and freshness from fresh cilantro and parsley.
This sauce is super versatile and it comes together in just 5 minutes using a mini food processor. It can be added to almost everything, from soups, grilled veggies, grilled meats, roasted potatoes to even tacos.
Check out the detailed recipe on my youtube channel. Click here – Cilanto Chimichurri
Fresh Herbs – Cilantro and parsley, two of the most popular herbs are used to make this refreshing sauce. Use fresh and green herbs to get the best taste. You can also add some fresh mint to this cilantro garlic dip.
Onion – You will need green onions (scallions), and red onions.
Garlic – Any sauce that has garlic is my favorite! This single ingredient adds so much flavor and taste, that is hard to match.
Extra Virgin Olive Oil – Use the best you can get your hands on.
Seasonings – To season and add more flavor to this sauce, we will need oregano (dried or fresh), red pepper flakes, salt, and pepper. Adjust red pepper flakes according to your taste and how spicy you want the sauce to be.
Red Wine Vinegar – Red wine vinegar adds a nice tang. Use apple cider vinegar or white vinegar if it’s not available.
You can also use freshly squeezed lime juice if you cannot find red wine vinegar. Lime juice adds a refreshing summery zesty flavor, that tastes yum too.
How To Make Cilantro Chimichurri
Add 1 cup packed cilantro, 1 cup packed parsley, 1 tablespoon dried oregano, ¼ cup chopped green onions, ¼ cup chopped red onions, 2 peeled whole cloves of garlic, ½ teaspoon red pepper flakes, and salt & pepper to taste to a food processor or a chopper.
Note – DO NOT make this condiment in a blender otherwise it will become pasty.
Add ¼ cup extra virgin olive oil and pulse until everything is nicely minced. Do not over-mix. The sauce should be coarse in texture. Scrape down the sides of the jar a few times while pulsing.
Add ¼ cup red wine vinegar, and the remaining ½ cup extra virgin olive oil and mix well. Do not over mix otherwise the sauce will become paste-y.
Adjust the salt, acidity, and heat as per your taste. Cilantro chimichurri is ready to use!
Frequentry Asked Questions
Cilantro or any greens for that matter have a lot of dirt on them. It is very important to clean well before using them in the recipes. Fill a large pot with water and gently rub the leaves. Soak them for 5 minutes. The dirt will settle at the bottom of the pot. Very gently, take out the leaves from the top. Discard the water and repeat this process until the water runs clear. Cilantro is now ready to use.
This sauce can be refrigerated for up to 4 days in an airtight container. Choose a glass container or any other non-reactive container to store it. Keep in mind that it will solidify a bit because of the olive oil after refrigerating. So make sure to take it out of the fridge 30-40 minutes before serving.
You can also freeze it for up to 2 months. Freeze in an ice-cube tray and once frozen, store in a ziplock bag. Thaw a few cubes and use them in your recipes.
There are many recipes where you can substitute fresh herbs with dry herbs but unfortunately, chimichurri is not the one. This condiment is all about fresh herbs.
Make the sauce at least 20 minutes prior to serving for the flavors to come together.
This sauce is popularly used on steak, grilled chicken, grilled fish like salmon, tilapia, or cod, grilled shrimp, any other seafood, or even grilled veggies. You can also drizzle it over your roasted potatoes or potato wedges.
It can also be used as a marinade for your meat and vegetable recipes.
I also like to add a spoon or two on the top of my soup. You can also use it as a salad dressing for a fresh green salad.
Add it to tacos, Buddha bowls, cauliflower bowls, hamburgers, avocado toast, open toasts, roasted vegetables, scrambled eggs, wraps, and sandwiches.
You can mix it with Greek yogurt and make a delicious creamy dip to serve with appetizers, chips, and crackers.
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Cilantro Chimichurri Recipe
- 1 cup fresh cilantro (packed)
- 1 cup fresh parsley (packed)
- 1 tablespoon dried oregano (or 2 tablespoon fresh oregano)
- ¼ cup chopped green onions
- ¼ cup chopped red onions
- 2 peeled whole garlic cloves
- ½ teaspoon red pepper flakes
- salt (to taste)
- pepper (to taste)
- ¾ cup extra virgin olive oil (divided)
- ¼ cup red wine vinegar
- Add cilantro, parsley, oregano, green onion, red onion, garlic, red pepper flakes, salt & pepper to a food processor or a chopper.
- Add ¼ cup extra virgin olive oil and pulse until everything is nicely minced. Do not over-mix. The sauce should be coarse in texture. Scrape the sides of the jar a few times while pulsing.
- Add red wine vinegar, and the remaining ½ cup extra virgin olive oil and pulse a few more times.
- Adjust the salt, acidity, and heat as per your taste. Cilantro chimichurri is ready. Use as required.