Cilantro Chimichurri Sauce

5 from 2 votes

Cilantro Chimichurri Sauce (Coriander Chimichurri) is a twist on the classic Argentinian chimichurri sauce. This flavorful, zesty sauce comes together in just 5 minutes and can be used in many ways.

Here are some of my favorite sauces that you must try: Hibachi Mustard Sauce, Thai Sweet Chilli Sauce, Avocado Basil Pesto, Asian Zing Sauce, and Bechamel Sauce.

Cilantro chimichurri sauce served in a bowl.
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To be honest, I had never heard of chimichurri until very recently. We visited an Argentinian restaurant, and this flavorbomb of a sauce was served along with Mohit’s steak. It was not the classic Chimichurri but a version where most flavors came from cilantro instead of parsley.

The sauce was so delicious that we asked for more and then some more!

So, just being me, I returned home and immediately recreated the recipe in my kitchen. The good news is that I could recreate the flavors closely, as we had at the restaurant.

This sauce now finds a place in my refrigerator a lot, and I serve it with everything to oomph the flavor a notch higher.

About Cilantro Chimichurri

Many condiments instantly take a dish from boring to exciting, and this Cilantro Chimichurri Sauce (Coriander Chimichurri) is one of them. Chimichurri originated in Argentina, but with its simple ingredients and incredible taste, it is taking place worldwide.

The base of the traditional chimichurri sauce is made using fresh parsley, but I share a delicious variation using cilantro as the hero ingredient in this post.

This cilantro chimichurri recipe is not traditional, but I love the flavors. Made with cilantro and parsley, this no-cook condiment is further flavored with various ingredients.

The cilantro version of this green sauce tastes refreshing with a punch from the garlic, slight tanginess from vinegar, and freshness from cilantro and parsley.

This vibrant green sauce is versatile and comes together in 5 minutes using a mini food processor. It can be added to almost everything, from soups, grilled veggies, grilled meats, and roasted potatoes to even tacos.

My recipe will give you approximately 1 cup of sauce.

Ingredients

Fresh Herbs – Cilantro and parsley, two of the most popular herbs, make the base of this refreshing sauce. Use fresh and green herbs to get the best taste. You can also add some fresh mint, fresh basil, or dill to this cilantro-garlic dip.

Onion – You will need spring onion greens (scallions) and red onions. Red onion gives this cilantro sauce a lovely pungent taste.

Garlic – This single ingredient adds so much flavor and taste that it 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 simple sauce, you will need dried oregano, red pepper flakes, salt, and black pepper powder.

Adjust red pepper flakes according to your taste and how spicy you want the sauce to be.

You can replace dried oregano with fresh oregano if it’s readily available. Use 2 tablespoon fresh oregano for 1 tablespoon dried oregano.

Red Wine Vinegar adds a nice tang. If it’s unavailable, use apple cider vinegar, regular white vinegar, or white wine vinegar.

If you cannot find red wine vinegar, use freshly squeezed lime juice or lemon juice. Lime juice adds a refreshing, summery, zesty flavor that tastes yummy.

You can also add a little lemon zest for a citrusy taste.

How To Make Cilantro Chimichurri

Add the following ingredients to the bowl of a food processor or a chopper.

  • 1 cup cilantro (packed, rinsed)
  • 1 cup fresh parsley (packed, rinsed)
  • 1 tablespoon dried oregano
  • ¼ cup chopped spring onion greens (packed, rinsed)
  • ¼ cup chopped red onions
  • 2 peeled whole cloves garlic
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper powder

Note – DO NOT make this condiment in a blender; otherwise, it will become pasty.

Cilantro, parsley, oregano, green onions, red onions, garlic, salt, pepper and red pepper flakes added to a food processor.

Add ¼ cup extra virgin olive oil and process until everything is nicely minced. Do not over-mix. The sauce should be coarse in texture. Scrape the sides of the bowl a few times while processing.

¼ cup extra virgin olve oil added to the food processor.

Add ¼ cup red wine vinegar and the remaining ½ cup extra virgin olive oil and process until combined. Do not over-mix; otherwise, the sauce will become paste-y.

Remaining olive oil and red wine vinegar added to the food processor.

Adjust the salt, acidity, and heat as per your taste. Transfer the sauce to a glass airtight container and refrigerate for at least 20 minutes for the flavors to come together. Use as desired.

Ready cilantro chimichurri sauce.

Usage Suggestions

Make coriander chimichurri sauce at least 20 minutes before serving for the flavors to come together.

This flavorful chimichurri sauce is popularly used on steak, grilled meat, grilled chicken, grilled fish like salmon, tilapia, cod, grilled shrimp, 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 various meat and vegetable recipes.

I also like to add a spoon or two to 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 toast, roasted vegetables, scrambled eggs, wraps, and sandwiches.

Mix it with Greek yogurt and make a delicious creamy dip to serve with appetizers, chips, and crackers.

Storage Suggestions

This versatile sauce can be refrigerated for up to 2 weeks in an airtight container or a mason jar. Choose a glass container or any other non-reactive container to store the leftover chimichurri.

Remember that it will solidify a bit because of the olive oil after refrigeration. So take it out of the fridge 30-40 minutes before serving.

You can also freeze coriander chimichurri for up to 4 months. Once frozen, freeze it in an ice cube tray and store it in a ziplock bag. Thaw a few cubes and use them in your recipes.

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Cilantro Chimichurri Sauce (Coriander Chimichurri) is a twist on the classic Argentinian chimichurri sauce. This flavorful, zesty sauce comes together in just 5 minutes and can be used in many ways.
5 from 2 votes

Cilantro Chimichurri Sauce Recipe (Coriander Chimichurri)

Cilantro Chimichurri Sauce (Coriander Chimichurri) is a twist on the classic Argentinian chimichurri sauce. This flavorful, zesty sauce comes together in just 5 minutes and can be used in many ways.
Prep: 2 minutes
Cook: 2 minutes
Resting Time: 20 minutes
Total: 24 minutes
Servings: 4 people

Ingredients 

  • 1 cup fresh cilantro (packed, rinsed and drained well)
  • 1 cup fresh parsley (packed, rinsed, and drained well)
  • 1 tablespoon dried oregano (or 2 tablespoon fresh oregano)
  • ¼ cup chopped spring onion greens (scallions) (packed, rinsed, and drained well)
  • ¼ cup chopped red onions
  • 2 peeled whole garlic cloves
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper powder (or to taste)
  • ¾ cup extra virgin olive oil (divided)
  • ¼ cup red wine vinegar
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Instructions 

  • Add cilantro, parsley, oregano, spring onions, red onions, garlic, red pepper flakes, salt, and pepper to the bowl of a food processor or a chopper.
  • Add ¼ cup extra virgin olive oil and process until everything is nicely minced. Do not overmix. The sauce should be coarse in texture. Scrape the sides of the bowl a few times while processing.
  • Add red wine vinegar and the remaining ½ cup extra virgin olive oil and process until combined. Do not over-mix; otherwise, the sauce will become paste-y.
  • Adjust the salt, acidity, and heat as per your taste.
  • Transfer the sauce to a glass airtight container and refrigerate for at least 20 minutes for the flavors to come together. Use as desired.

Video

YouTube video

Notes

The texture of chimichurri is supposed to be coarse and not smooth.
You can also finely chop the ingredients and stir them in a bowl instead of pulsing them in a food processor. That’s how it was done traditionally.
Add more olive oil if the sauce is thick.
If you like the sauce hot, add chopped jalapeno while pulsing.
Please DO NOT make this condiment in a blender; otherwise, it will become pasty.

Nutrition

Calories: 378kcal, Carbohydrates: 4g, Protein: 1g, Fat: 41g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 30g, Sodium: 308mg, Potassium: 155mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1631IU, Vitamin C: 22mg, Calcium: 52mg, Iron: 2mg
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