This Cilantro Chimichurri recipe is made with fresh cilantro, parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It’s the best accompaniment to any grilled meats and vegetables!
The most delicious Cilantro Chimichurri sauce!
Chimichurri Recipe
Chimichurri is an Argentinian sauce traditionally made with fresh parsley, garlic, olive oil, and a simple seasoning of salt and pepper. Like most Latin recipes, it has endless regional variations, and this is mine.
I’m a cilantro obsessive (no shame), so adding it to the classic base was a no-brainer. The result is a sauce with the perfect balance of fresh herbs and oil, bright and punchy in all the right ways.
I kept this recipe hand-chopped instead of blending it, and that’s intentional. Chopping the herbs gives the chimichurri more texture and means you actually taste each herb in every bite, so much better than a smooth, homogeneous paste. That said, if you prefer it blended, a food processor works too.
Either way, you’re going to want to put this on everything.
♥️ xo, Ana
**This post was originally published on Aug 2018. It has been updated to be more helpful.
Recipe Notes
Prep ⏰Cook ⏲️Rest ⏱️Total Time10 minsN/AN/A10 mins
🍽️ Servings: Makes 1 cup
⭐️ Difficulty: Easy
♥️ What’s to love: It’s a great way to use up fresh herbs, keeps well in the fridge for easy meals all week, and happens to be gluten-free, vegan, and vegetarian, so everyone can dig in!
🛒 Featured Ingredients: Fresh herbs: cilantro and flat-leaf parsley, garlic cloves, Dried herbs: oregano, thyme, crushed red pepper flakes, onion powder or granulated, chili powder, olive oil, vinegar plus salt & pepper.
**You’ll find the complete recipe and ingredient list in the card at the end.**
How to make Cilantro Chimichurri
- Peel the garlic and remove any dried ends.
- Crush the garlic in a mortar or a garlic press to almost a paste consistency. Set aside.
- Chop the cilantro and parsley and set aside.
- In a medium bowl or mason type jar, add dried herbs, chili flakes, salt, pepper, oil and vinegar and mix well.
- Add the fresh herbs and crushed garlic.
- Stir again and mix all ingredients together until combined.
Ana’s Recipe Tips
- As with other recipes, the spices are always “according to taste” and this one is no exception. Use my recipe as a guide but adjust to taste as needed.
- 💡 Pro tip: make it the day before! This is the secret most people skip, chimichurri genuinely gets better with time. After mixing, cover and refrigerate for at least 24 hours (48 is even better) before serving. The oil soaks up all the garlic, herbs, and spices and transforms into something way more complex than when it’s freshly made. Worth the wait, I promise.
- Storing: Cover with plastic wrap of a lid and refrigerate for 24 hours to infuse all of the flavors together. c
- Store refrigerated in a sealed container for up to two weeks.
- Freezer: Cilantro Chimichurri freezes well in ice cube trays then transfer the cubes to plastic freezer bags for up to 6 months. It can also be frozen in small jars or plastic containers for up to 9-12 months.
- Bring to room temperature before serving.
Serving Suggestions
This chimichurri is a condiment you’ll want to put on everything….and I mean everything. Here are some of my favorite ways to use it:
- Tacos & burritos: drizzle it over any protein taco for an instant flavor upgrade
- Roasted Brussel Sprouts or Grilled Asparagus
- Breakfast eggs: spoon it over fried or scrambled eggs, trust me on this one
- Grain bowls: toss it with rice, quinoa, or farro and roasted veggies
- Sandwiches & wraps: use it as a spread instead of mayo or mustard
- Soups & stews: a spoonful stirred in right before serving adds so much depth
- Grilled corn: brush it on right off the grill instead of butter
Red Chimichurri made by adding chili powder. So good!
Print Recipe:
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Place the finely chopped cilantro and parsley in an airtight container or mason type jar.
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Crush the garlic in a mortar to almost a paste consistency or use a garlic press. Add to the fresh herbs.
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Add the rest of the ingredients and mix to integrate well. Cover with a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
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Before serving, bring to room temperature.
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Store refrigerated in a sealed container for up to two weeks.
Serve over any meat or even roasted vegetables.
Serving: 3Tbsp | Calories: 131kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 285mg | Sugar: 1g
Cilantro Swap Note
Not a cilantro fan? No worries, you can make this with 100% flat-leaf parsley and it’s equally delicious. Just replace the cilantro with the same amount of parsley and follow the recipe as written. You’ll get a more classic Argentinian-style chimichurri with a slightly milder, earthier flavor.
Frequently Asked Questions
Can I make cilantro chimichurri in a blender or food processor?
Yes! You can use a blender or food processor for a smoother, more sauce-like texture. That said, hand-chopping the herbs gives you a chunkier chimichurri where you actually get a little of each herb in every bite, which is my personal favorite way to make it.ing
Can I use cilantro chimichurri as a marinade?
Absolutely! It works beautifully as a marinade for chicken, steak, shrimp, or pork. Just coat your protein and let it sit for at least 30 minutes (or overnight in the fridge) before cooking. The oil, vinegar, and garlic do all the heavy lifting.