Cilantro Chimichurri Sauce 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 many ways (vegan, gluten-free).
Here are some of my favorite sauces that you must try too – Hibachi Mustard Sauce, Thai Sweet Chilli Sauce, Avocado Pesto, Salted Caramel Sauce, Bechamel Sauce, and Homemade Thai Peanut Sauce.
About Cilantro Chimichurri Sauce
Many condiments instantly take a dish from boring to exciting, and this Cilantro Chimichurri Sauce is one of them. Chimichurri originated in Argentina, but with its simple ingredients and incredible taste, it is taking its place worldwide.
The base of the traditional chimichurri sauce is made using fresh parsley, but in this post, I will share a delicious variation by using cilantro as the hero ingredient.
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 fresh cilantro and parsley.
This vibrant green sauce is super versatile and comes together in just 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, but you can easily double or triple the recipe. It is vegan and gluten-free too.
Fresh Herbs – Cilantro and parsley, two of the most popular herbs, make 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 – Any sauce that has fresh garlic cloves is my favorite! 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 – Red wine vinegar adds a nice tang. Use apple cider vinegar, regular white vinegar, or white wine vinegar if it’s not available.
You can also use freshly squeezed lime juice or lemon juice if you cannot find red wine vinegar. Lime juice adds a refreshing summery zesty flavor, that tastes yummy too.
You can also add a little lemon zest for a citrusy taste.
How To Make Cilantro Chimichurri
- 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
to the bowl of 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 the sides of the bowl 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. Transfer the sauce to a glass airtight container and refrigerate for at least 20 minutes for the flavors to come together. Use as desired.
Frequently Asked Questions
Cilantro, or any greens, have a lot of dirt on them. It is essential to clean them 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.
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.
The traditional chimichurri sauce is made without a blender. The herbs, onions, and garlic are finely chopped using a sharp knife, added to a bowl, and mixed with the other ingredients.
Make the sauce at least 20 minutes before serving for the flavors to come together.
You can use this cilantro chimichurri sauce recipe in many delicious ways.
This flavorful chimichurri sauce is popularly used on steak, grilled meat, grilled chicken, grilled fish like salmon, tilapia, 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 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.
You can mix it with Greek yogurt and make a delicious creamy dip to serve with appetizers, chips, and crackers.
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 it for up to 4 months. Freeze in an ice cube tray and store in a ziplock bag once frozen. Thaw a few cubes and use them in your recipes.
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Easy Cilantro Chimichurri Sauce Recipe
- 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 pepper (or to taste)
- ¾ cup extra virgin olive oil (divided)
- ¼ cup red wine vinegar
- 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 pulse 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 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.
- Transfer the sauce to a glass airtight container and refrigerate for at least 20 minutes for the flavors to come together. Use as desired.
Did you make this recipe? Let me know!