Cilantro chimichurri sauce is zesty, garlicky, and full of flavor from fresh herbs, garlic, lime, and vinegar. It takes just 10 minutes to make, keeps well in the fridge, and instantly upgrades grilled meats, tacos, or roasted vegetables. A must-have condiment for easy meals.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep
- Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: sharp knife and jar
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Chimichurri Sauce with Cilantro
I first made this cilantro chimichurri sauce because, honestly, I got a little overexcited at the farmer's market and came home with enough cilantro to garnish an entire taco truck.
I couldn't let it go to waste, so I whipped up this herby, zesty sauce - and never looked back. Now, I'm putting it on everything from grilled chicken to scrambled eggs.
If you ever find yourself with a mountain of cilantro, trust me, this is the best way to use it up. Well, this and my fermented pico de Gallo.
Ingredients for Cilantro Chimichurri
- Cilantro - you'll need a nice bunch (about 1 cup packed leaves)
- Parsley - just a small handful to balance off the cilantro-ish flavor. I recommend using fresh parsley but if in a rush, here's a good dried parsley alternative to use.
- Olive oil - I like to use extra virgin olive oil for its bold flavor (and quality) but you can use a milder version too.
- White wine vinegar - red wine vinegar or apple cider vinegar both work well.
- Lime - we'll be using both the zest and juice to really bring out that zesty flavor
- Shallot
- Garlic - always always go with fresh garlic cloves
- Seasonings like crushed red pepper flakes (you can also use red chili pepper diced finely instead), sea salt, and dried oregano.
How to Make Chimichurri
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Add
In a small mixing bowl, add olive oil, white wine vinegar, zest and juice of 1 lime, minced shallot, garlic, red pepper flakes, salt, and oregano. Allow to sit for 5 minutes.
Step 2. Mix
Whisk together. Then stir in the finely minced cilantro and parsley. Season to taste.
Helpful Tips
- Start with dry herbs - after washing the cilantro and parsley, spin dry in the salad spinner and air dry thoroughly to prevent watery chimichurri.
- Mellow the sharpness by letting the vinegar, lime, shallow, and garlic sit for 5 minutes before adding herbs.
- Chop herbs by hand or pulse in the food processor for best texture. Avoid pureeing it into a paste. Chimichurri should be loose and herby, not creamy.
- Oil solidifies in the fridge—just let the chimichurri sit at room temp for 15–20 minutes and give it a good stir before serving.
Troubleshooting
- Oil separated? Give it a thorough stir or shake before serving. Chimichurri naturally separates but comes back together easily.
Serving Suggestions
We love serving this chimichurri sauce with cilantro with any grilled or roasted meats like whole roasted chicken or air fryer lamb loin chops.
It's a great addition to anything that needs a boost of moisture and bright, herby flavor.
Frequently Asked Questions
Store cilantro chimichurri in an airtight jar in the refrigerator for up to 1 week. The flavors improve after the first day, so it's great for making ahead.
Yes! For longer storage, freeze in ice cube trays, then transfer to a sealed bag for up to 3 months. To use from frozen, thaw in the refrigerator overnight or at room temperature for about 30 minutes - no reheating needed and they thaw quickly!
I recommend skipping the blender for cilantro chimichurri recipe as it can puree the herbs into a paste. A food processor or chopping by hand keeps the texture loose and herby.
Looking for more tasty condiments? Here are some ideas:
Did you make this chimichurri with cilantro and parsley? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chimichurri Sauce with Cilantro
Ingredients
- ¾ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 lime, zested and juiced
- 1 small shallot minced
- 4 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 1 teaspoon oregano
- 1 bunch fresh cilantro about 1 cup packed leaves
- ¼ bunch fresh parsley about ¼ cup packed leaves
Instructions
- In a small mixing bowl, whisk together the ¾ cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 lime, zested and juiced, minced 1 small shallot, minced 4 garlic cloves, ½ teaspoon crushed red pepper flakes, 1 teaspoon sea salt, and 1 teaspoon oregano. Allow to sit for 5 minutes to help mellow out the shallots and garlic.
- Stir in finely minced 1 bunch fresh cilantro and ¼ bunch fresh parsley. Alternatively, you could combine the ingredients in a food processor and pulse a few times until uniform. Season to taste.
Notes
- Start with dry herbs - after washing the cilantro and parsley, spin dry in the salad spinner and air dry thoroughly to prevent watery chimichurri.
- Mellow the sharpness by letting the vinegar, lime, shallow, and garlic sit for 5 minutes before adding herbs.
- Chop herbs by hand or pulse in the food processor for best texture. Avoid pureeing it into a paste. Chimichurri should be loose and herby, not creamy.
- Oil solidifies in the fridge—just let the chimichurri sit at room temp for 15–20 minutes and give it a good stir before serving.
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