Cilantro Chimichurri Sauce

Cilantro chimichurri sauce delivers a fresh, tangy kick that lifts any meal.
This simple herb sauce combines cilantro, garlic, olive oil, and vinegar to create a versatile condiment for marinades, toppings, or dressings.

Drizzle it over grilled meats, spoon it onto roasted vegetables, or stir it into rice.
It adds brightness without overpowering the dish.

Traditional chimichurri from Argentina uses parsley, but swapping in cilantro gives the recipe a bold twist.
The flavor becomes more citrusy and vibrant, making it a perfect match for tacos and seafood.

It’s quick to prepare and requires only a handful of ingredients.
You can make a batch ahead of time, as it stores well.

With tips for substitutions, storage, and pairing ideas, cilantro chimichurri easily becomes a staple in everyday cooking.

Why You Will Love Cilantro Chimichurri Sauce

She first tried cilantro chimichurri while preparing grilled chicken for a summer dinner.
The bright green sauce lifted the dish with its fresh, tangy flavor.

Since then, it has become a staple in her kitchen for quick meals and gatherings.

The sauce stands out for its versatility.
It works as a marinade, dipping sauce, or light dressing.

Pair it with beef, chicken, seafood, or vegetables, and it adds a balanced mix of herb, garlic, and vinegar notes.

He noticed how easy it was to make compared to other sauces.
With just a few fresh herbs, olive oil, garlic, and vinegar, the recipe comes together in minutes.

It requires no special cooking skills and can be adjusted to taste with more spice, citrus, or herbs.

Feature	Benefit
Flavor	Fresh, tangy, and slightly spicy
Ease of prep	Ready in under 15 minutes
Flexibility	Works as sauce, marinade, or dressing
Storage	Keeps in fridge for several days

They also appreciate how adaptable the recipe is.
Adding lime juice creates brightness, while smoked paprika brings depth.

Even small changes can shift the flavor, making it easy to customize for different meals.

How To Make Cilantro Chimichurri Sauce

You can quickly make this sauce with fresh herbs, garlic, vinegar, and oil blended until smooth.
The right balance of ingredients and simple tools makes it easy to prepare at home.

Ingredients

Fresh cilantro forms the base, giving the sauce a bright green color and herbal flavor.
Many recipes replace parsley with cilantro, though some cooks include both herbs for balance.

Garlic adds sharpness.
Onion, shallot, or a small piece of red onion deepens the flavor.

A touch of heat can come from red pepper flakes, jalapeño, or serrano peppers.

Red wine vinegar or lime juice provides acidity, while extra virgin olive oil or avocado oil adds richness.
Seasonings like dried oregano, black pepper, and a pinch of salt finish the mix.

A typical ingredient list:

• 2 cups fresh cilantro (leaves and stems)
• 3 cloves garlic
• ¼ red onion or 1 shallot
• 2 tsp dried oregano
• 2 tsp red pepper flakes or fresh chili
• 2 tbsp red wine vinegar or lime juice
• 1 cup extra virgin olive oil
• Salt and black pepper to taste

Instruments

A food processor or blender makes the work much faster.
Pulse the herbs and aromatics into a fine texture.

Use a sharp knife and cutting board to prep the cilantro, garlic, and onion before blending.

A small bowl or jar is useful for mixing and storing the sauce.
A mason jar with a lid keeps chimichurri fresh in the refrigerator.

Measuring spoons and cups help balance vinegar, oil, and seasonings.
A spoon or spatula helps scrape down the sides of the processor.

If you don’t have a food processor, use a mortar and pestle for a more rustic texture.

Step-By-Step Instruction

Wash and dry the cilantro well.
Remove tough stems but keep the tender ones for flavor.

Roughly chop the garlic, onion, or shallot so they blend more easily.

Place cilantro, garlic, onion, oregano, chili flakes, and vinegar into the food processor.
Add half of the olive oil and pulse until the herbs are finely chopped.

Scrape down the sides as needed.
Pour in the remaining oil and pulse briefly, or stir by hand to keep some texture.

Add salt and black pepper to taste.
Adjust acidity with more vinegar or lime juice if needed.

Transfer the sauce into a clean jar.
Let it sit at room temperature for at least 20 minutes before serving.

Refrigerate leftovers and use within a week.

Tips & Tricks

She learned that chopping the herbs by hand gave the best texture.
A sharp knife and cutting board kept the cilantro and parsley leafy instead of turning them into a paste.

Using good olive oil made a big difference.
Switching to fresh extra virgin olive oil deepened the flavor and gave the sauce a cleaner finish.

To keep the sauce lively, she avoided blending everything at once.
She mixed the chopped herbs, garlic, and chili first, then stirred in the oil and vinegar.

This method kept the flavors distinct while still coming together as one sauce.

Letting the chimichurri rest before serving helped the flavors meld.
Even 20 minutes at room temperature made a difference.

If stored in the fridge, bringing it back to room temperature softened the oil and made it easier to drizzle.

A few simple practices helped her adjust seasoning:

• Taste before serving and add salt or pepper as needed.
• Add extra vinegar if it tastes flat.
• Stir again after sitting, since herbs can settle.

For longer storage, she froze leftovers in ice cube trays.
This way, small portions could be thawed when needed and nothing went to waste.

Ingredient Substitute

When making cilantro chimichurri, substitutions can help adjust flavor or use what’s on hand.
Some swaps keep the sauce close to its roots, while others create new variations.

Common Leafy Substitutes

• Parsley: The most traditional option, used in classic Argentine chimichurri.
• Fresh mint: Adds a cool, bright note that pairs well with lamb or grilled vegetables.
• Basil: Brings a softer, slightly sweet flavor, especially good in summer dishes.

Other Ingredient Swaps

Ingredient	Substitute	Notes
Garlic	Garlic powder	Use sparingly for milder flavor
Olive oil	Avocado oil	Lighter taste, same texture
Red wine vinegar	Apple cider vinegar	Slightly sweeter tang
Red pepper flakes	Fresh chili	More vibrant heat

Small changes shift the balance of the sauce.
Swapping vinegar changes acidity, while using mint instead of cilantro creates a fresher, less earthy taste.

These substitutions let cooks adapt chimichurri to different proteins, vegetables, or preferences.
Mix and match to create a version that feels both familiar and new.

What To Serve With Cilantro Chimichurri Sauce

She finds that cilantro chimichurri works best when kept simple.
The fresh herbs, garlic, and vinegar bring out the natural flavors of food.

One of the most common pairings is grilled meats.
Steak, chicken, pork, and even bison benefit from a spoonful of the sauce as a topping.

It also works well as a condiment at the table.
Guests can drizzle it over roasted vegetables, baked potatoes, or fried eggs.

A small bowl on the side makes it easy to use as a dipping sauce for bread or roasted potatoes.

When she wanted a lighter option, she used it as a salad dressing.
Mixing a spoonful with olive oil and a little extra vinegar made a quick dressing for grain bowls or green salads.

Use	Example Foods
Topping	Steak, grilled chicken, roasted fish
Dressing	Salads, grain bowls, pasta
Condiment	Tacos, sandwiches, roasted veggies
Dipping Sauce	Bread, potatoes, grilled cauliflower

The sauce’s versatility comes from its balance of herbs, acidity, and spice.
Serve it warm over meat or cold as a dip, and it adapts easily to many meals.

How To Store Cilantro Chimichurri Sauce

She learned that fresh herbs lose their brightness quickly if not stored correctly.
After making a big batch of cilantro chimichurri, she tested different methods to keep it tasting fresh.

In the refrigerator, the sauce keeps well in an airtight container.
Most recipes suggest 5 days to 2 weeks, depending on the freshness of the herbs and how carefully it’s sealed.

Letting it sit at room temperature for about 15 minutes before serving helps the flavors loosen up.

To save it longer, she chose to freeze cilantro chimichurri.
Freezing in ice cube trays worked best.

Once frozen, she transferred the cubes to a freezer bag and stored them for up to 3 months.
This made it easy to thaw only what was needed.

Storage Method	Container Type	Timeframe	Notes
Refrigerator	Airtight jar/container	5 days – 2 weeks	Bring to room temp before use
Freezer	Ice cube tray + bag	Up to 3 months	Thaw small portions as needed

She noticed that storing it in glass jars preserved flavor better than plastic.
Keeping the herbs submerged in oil reduced browning and kept the texture smoother.

Nutrition Breakdown

Cilantro chimichurri sauce is naturally vegan, vegetarian, and gluten-free. This makes it a flexible option for many diets.

Its base includes fresh herbs, garlic, vinegar, and olive oil. These ingredients provide flavor without dairy, gluten, or animal products.

A typical serving is high in fat because of the olive oil. Most of this fat comes from monounsaturated fats, which are heart-friendly.

Protein and carbohydrates stay very low. The sauce fits well with low-carb meal plans.

Approximate nutrition per serving (163g):

Nutrient	Amount	% Daily Value
Calories	985	–
Total Fat	109g	139%
Saturated Fat	15g	75%
Carbohydrates	6g	2%
Fiber	2g	6%
Protein	1g	<1%
Sodium	90mg	4%

The sauce contains high amounts of vitamin E (108% DV) and vitamin K (105% DV). These vitamins help support healthy cells and blood clotting.

You also get small amounts of vitamin C, iron, and potassium.

Because the sauce is high in fat, portion size is important. A small spoonful adds bold flavor and nutrients without too many extra calories.