A bright, herb-packed cilantro chimichurri is one of those “keep in the fridge at all times” sauces—fresh enough for summer grilling, bold enough to rescue a plain weeknight chicken breast, and quick enough to whip up while the grill preheats. This version leans a little citrusy and fragrant (thanks to basil and lemon), with just enough garlic and vinegar to keep it punchy without overpowering what you’re serving it on.
Why you’ll love this dish
Chimichurri is traditionally an Argentinian-style herb sauce, and this cilantro-forward twist keeps the same zippy, savory spirit while adding a slightly greener, fresher edge.
- Fast and no-cook: Ready in about 5 minutes with a food processor.
- Big flavor, simple ingredients: Herbs + acid + garlic + olive oil = instant upgrade.
- Versatile: Spoon it over steak, shrimp, roasted potatoes, eggs, or grain bowls.
- Great for meal prep: The flavor actually improves after a short rest in the fridge.
“I made this for flank steak and ended up using it all week—on eggs, roasted veggies, even as a sandwich spread. It’s bright, garlicky, and tastes restaurant-level.”
How to make Cilantro Chimichurri Sauce Recipe
Step-by-step overview
- Add everything to a food processor (herbs, garlic, shallot, acid, seasonings, and oil).
- Pulse to your preferred texture—from slightly chunky to mostly smooth.
- Taste and adjust (more oil to mellow, more vinegar/lemon to brighten, more salt to pop).
- Serve right away or rest 15–30 minutes so the flavors meld.
Ingredients
What you’ll need
- ½ cup fresh parsley (flat-leaf is ideal; curly works too)
- ⅓ cup light olive oil (extra-virgin is fine, but can taste more bitter/peppery)
- ⅛ cup fresh cilantro
- ⅛ cup fresh basil
- 2 garlic cloves (start with 1 if you’re sensitive to raw garlic heat)
- 1 tablespoon shallot (minced) (sub: red onion, very finely minced)
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon dried oregano leaves (or 1 tablespoon fresh oregano)
- 1 teaspoon red wine vinegar (sub: white wine vinegar)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes (optional) for gentle heat
Directions
Step-by-step instructions
- Load the processor. Add parsley, olive oil, cilantro, basil, garlic, minced shallot, lemon juice, oregano, red wine vinegar, salt, black pepper, and red pepper flakes (if using) to a food processor.
- Pulse. Pulse in short bursts until the herbs are finely chopped and the mixture looks cohesive. Stop and scrape down the sides as needed.
- Adjust to taste. Taste and tweak:
- Add a splash more olive oil if you want it thinner or less sharp.
- Add a few drops of vinegar or lemon if it needs brightness.
- Add a pinch more salt to bring everything into focus.
- Serve. Spoon over your favorite dish—especially grilled flank steak, chicken, shrimp, or roasted vegetables.
How to serve Cilantro Chimichurri Sauce Recipe
Serving suggestions
- Steak night: Drizzle over grilled flank steak, skirt steak, or tri-tip. Serve with charred onions and warm tortillas.
- Chicken or fish: Use as a finishing sauce on grilled chicken thighs, salmon, or shrimp skewers.
- Roasted vegetables: Toss with roasted potatoes, cauliflower, carrots, or mushrooms right after they come out of the oven.
- Grain bowls: Add to rice, quinoa, or farro with avocado, cucumbers, and a fried egg.
- Bread & dip: Serve as a dip with crusty bread—thicken slightly by pulsing less and using a touch less oil.
Plating tip: Spoon it around the protein (not just on top) so every bite catches a bit of sauce without soaking the food.
How to store
Keeping leftovers fresh
- Refrigerate: Store in an airtight container for 3–5 days.
- Flavor note: It often tastes better after 15–60 minutes as the garlic and herbs mingle.
- Food safety: Don’t leave it at room temperature for more than 2 hours (1 hour if it’s very hot out).
- Freezing: Freeze in an ice cube tray, then transfer cubes to a freezer bag for up to 2–3 months. Thaw in the fridge.
- Reheating: No reheating needed—serve cold or let it sit at room temp for 10–15 minutes to take the chill off.
Tips to make
Pro chef tips
- Pulse, don’t puree (unless you want it smooth). Over-blending can make herbs taste overly “green” and muddy the texture.
- Minimize bitterness: If using very peppery extra-virgin olive oil, consider half light olive oil or add a touch more lemon to balance.
- Tame raw garlic bite: Let the sauce rest in the fridge for 30 minutes, or use 1 clove first and add more if needed.
- Balance is everything: Chimichurri should taste bright, savory, and herb-forward. If it tastes flat, it usually needs salt or acid, not more garlic.
Variations
Different ways to try it
- Spicier: Add a small chopped jalapeño or increase red pepper flakes to ¼ teaspoon.
- More traditional profile: Skip basil and cilantro; increase parsley and add a little more oregano and vinegar.
- No shallot/onion: Leave it out and add a tiny pinch of onion powder (go easy).
- Citrus swap: Use lime juice instead of lemon for a more cilantro-friendly vibe.
- Creamy twist: Stir a spoonful of Greek yogurt into a small portion for a creamy drizzle (best used the same day).
FAQs
Common questions
Can I make cilantro chimichurri without a food processor?
Yes. Finely chop the herbs, garlic, and shallot with a knife, then stir in the oil, lemon juice, vinegar, and seasonings. It’ll be more rustic (and very traditional in feel).
Why does my chimichurri taste bitter?
Common causes are very strong extra-virgin olive oil, over-blending the herbs, or older herbs. Fix it by pulsing less next time, using a milder oil, and balancing with a touch more lemon/vinegar and salt.
How long does chimichurri last in the fridge?
For best quality, use within 3–5 days. If it smells off, looks unusually dark/slimy, or tastes unpleasantly sour, discard it.
Can I use dried herbs instead of fresh?
Fresh herbs are the point of chimichurri, so the flavor will be noticeably different. In a pinch, you can use dried oregano (as written), but replacing parsley/cilantro/basil with dried won’t give the same bright, fresh result.
Is this sauce gluten-free and vegan?
Yes—this recipe is naturally gluten-free, dairy-free, and vegan as written.
Cilantro Chimichurri Sauce
- Total Time: 5 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A bright, herb-packed cilantro chimichurri sauce that elevates any dish with its zesty and garlicky flavor.
Ingredients
- ½ cup fresh parsley, chopped
- ⅓ cup light olive oil
- ⅛ cup fresh cilantro, chopped
- ⅛ cup fresh basil, chopped
- 2 garlic cloves
- 1 tablespoon shallot, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon red wine vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes (optional)
Instructions
- Add everything to a food processor (herbs, garlic, shallot, acid, seasonings, and oil).
- Pulse to your preferred texture—from slightly chunky to mostly smooth.
- Taste and adjust with more oil to mellow, vinegar/lemon to brighten, or salt to pop.
- Serve right away or rest for 15–30 minutes to meld flavors.
Notes
Great with steak, chicken, shrimp, or roasted vegetables. Enhances flavor if allowed to rest before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No Cook
- Cuisine: Argentinian