Cilantro chimichurri is the kind of sauce that instantly makes a simple meal feel intentional. It’s bright, herb-heavy, garlicky, and punchy with lime (or vinegar), and it’s especially popular alongside grilled meats—think backyard barbecue, weeknight steak, roasted chicken, or even veggies fresh off a grill pan. This Brazilian-leaning version uses both parsley and cilantro for a greener, slightly citrusy twist that wakes up almost anything.
Why you’ll love this dish (and why it’s worth making at home)
- Fast, no-cook flavor boost: You’re basically minutes away from a sauce that tastes like you planned dinner.
- Perfect for grilling season: It’s a natural match for steak, chicken, pork, shrimp, and grilled vegetables.
- Customizable heat and tang: Make it mild, spicy, more acidic, or more rich with olive oil.
- Budget-friendly freshness: A handful of herbs and pantry staples turn into a restaurant-style condiment.
“I made this for a weekend cookout and everyone kept asking what the green sauce was. It disappeared faster than the steak—and we ended up spooning it onto potatoes and eggs the next morning.”
How to make Cilantro Chimichurri Sauce Recipe – Brazilian Chimichurri
Step-by-step overview
- Prep the aromatics: Peel the garlic and onion; trim the chili peppers (and decide how spicy you want it).
- Load the processor: Add herbs, aromatics, seasonings, oil, and lime juice (or vinegar).
- Pulse, don’t puree: You want a spoonable, chopped sauce—not a smooth green smoothie.
- Taste and adjust: Add more salt, pepper, lime, or oil until it tastes balanced.
- Serve or rest: It’s great immediately, but even better after 15–30 minutes as flavors meld.
Ingredients (what you’ll need)
- 1 cup (25 grams) fresh parsley (flat-leaf preferred; curly works in a pinch)
- 1 cup (50 grams) fresh cilantro (stems are fine—tender stems add lots of flavor)
- 3 cloves of garlic, peeled
- ½ onion, peeled and quartered (white or yellow onion both work)
- 2 small red chili peppers (remove seeds for less heat)
- 2 tablespoons oregano (dried is classic; if using fresh, use about 2–3x more)
- ½ cup (125 milliliters) olive oil (use a good-tasting one since it’s a main flavor)
- ¼ cup (60 milliliters) fresh lime juice or red wine vinegar (lime = brighter; vinegar = more traditional tang)
- Salt and pepper to taste
Directions (step-by-step instructions)
- Add ingredients to a food processor. Put the parsley, cilantro, garlic, onion, chili peppers, oregano, olive oil, and lime juice (or red wine vinegar) into the bowl.
- Pulse to chop. Pulse in short bursts until the mixture is well combined and finely chopped, but still textured. Scrape down the sides once or twice as needed.
- Season thoughtfully. Add salt and pepper, then pulse once more. Taste and adjust:
- More lime/vinegar for tang
- More olive oil for richness
- More salt to make the herbs pop
- Serve. Spoon over grilled meat (or anything else) and enjoy.
How to serve Cilantro Chimichurri Sauce Recipe – Brazilian Chimichurri
Best ways to enjoy it
- Grilled meats: Steak, picanha, chicken thighs, pork chops, lamb, sausages.
- Seafood: Shrimp skewers, grilled salmon, seared scallops (use a lighter hand if delicate).
- Vegetables: Drizzle over grilled zucchini, mushrooms, corn, roasted potatoes, or cauliflower.
- Easy plating idea: Slice steak, fan it across a platter, then spoon chimichurri down the center. Finish with flaky salt for a clean, steakhouse look.
- Unexpected (but excellent): Stir into rice, spoon onto fried eggs, mix into mayo for a sandwich spread, or toss with warm beans.
How to store (keeping leftovers fresh)
Storage and reheating tips
- Refrigerator: Store in a clean, airtight container for up to 4–5 days.
- Food safety note: Because this sauce contains fresh herbs, onion, and garlic, always refrigerate promptly and don’t leave it at room temperature for extended periods (especially at outdoor cookouts).
- Freezing: You can freeze it for up to 2 months, but the herbs may darken and soften. Freeze in an ice cube tray, then transfer cubes to a freezer bag.
- Reheating: Chimichurri is typically served cold or room temp. If the olive oil solidifies in the fridge, let it sit out 10–15 minutes, then stir.
Tips to make it (tricks for success)
- Dry your herbs well: Excess water can make the sauce watery and dull the flavor. Pat dry after washing.
- Pulse in bursts: Over-blending turns it bitter and too smooth. Texture is part of the charm.
- Control the heat: For milder sauce, remove chili seeds and membranes—or use just one pepper.
- Let it rest: Even 15 minutes helps the garlic and oregano bloom and the flavors round out.
- Taste after salting: Salt changes everything here; add gradually and re-taste.
Variations (different ways to try it)
- More traditional vinegary profile: Use red wine vinegar instead of lime, and add an extra pinch of oregano.
- Lemon-herb chimichurri: Swap lime for lemon and add lemon zest for extra brightness.
- Spicy smoky twist: Add a pinch of smoked paprika or swap fresh chili for red pepper flakes.
- Chunky hand-chopped version: Finely chop everything with a knife for a more rustic, steakhouse-style texture.
- No onion version: Skip onion and add a small shallot (or omit entirely) for a cleaner herb flavor.
FAQs (your questions answered)
1) Can I make chimichurri without a food processor?
Yes. Finely chop the herbs, garlic, onion, and chili with a sharp knife, then stir in oregano, oil, and lime/vinegar. Hand-chopped chimichurri is often more traditional and gives a great texture.
2) Why did my chimichurri turn bitter?
Bitterness usually comes from over-processing (the blades bruise the herbs) or using older herbs. Pulse gently and stop while it’s still chopped, not pureed. Also, taste your olive oil—very bitter oil can make the whole sauce taste harsh.
3) Is it safe to store chimichurri with fresh garlic and onion?
Yes, as long as you refrigerate it promptly and keep it cold. Store it in a clean, airtight container and use within 4–5 days. Don’t leave it out at room temperature for long periods.
4) Can I use dried herbs instead of fresh parsley and cilantro?
Fresh herbs are the main character here, so dried substitutions won’t taste the same. If you’re in a pinch, you can use dried oregano (as written), but for parsley/cilantro, fresh is strongly recommended.
5) How do I make it less spicy?
Use one chili pepper, remove the seeds and membranes, or replace fresh chilies with a small pinch of mild chili flakes (or skip heat entirely and let garlic/lime carry the punch).
Print
Cilantro Chimichurri Sauce
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant, herb-heavy sauce that’s perfect for grilled meats and fresh veggies.
Ingredients
- 1 cup (25 grams) fresh parsley
- 1 cup (50 grams) fresh cilantro
- 3 cloves of garlic, peeled
- ½ onion, peeled and quartered
- 2 small red chili peppers
- 2 tablespoons oregano
- ½ cup (125 milliliters) olive oil
- ¼ cup (60 milliliters) fresh lime juice or red wine vinegar
- Salt and pepper to taste
Instructions
- Add ingredients to a food processor: Put the parsley, cilantro, garlic, onion, chili peppers, oregano, olive oil, and lime juice (or red wine vinegar) into the bowl.
- Pulse to chop: Pulse in short bursts until the mixture is well combined and finely chopped, but still textured.
- Season thoughtfully: Add salt and pepper, then pulse once more. Taste and adjust according to your preference.
- Serve: Spoon over grilled meat (or anything else) and enjoy.
Notes
For the best flavor, let the sauce rest for 15-30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Brazilian