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    You Are Here: Sauces

    Cilantro Chimichurri

    April 25, 2021 | Updated May 14, 2021 by Ryan 1 Comment

    643 shares
    Jump to Recipe Print Recipe
    overhead shot of cilantro chimichurri in glass bowl with spoon
    close-up of cilantro chimichurri in glass bowl
    cilantro chimichurri in glass bowl with pepper in background

    Made with finely chopped cilantro and parsley, jalapeño, minced garlic, olive oil, red wine vinegar and lime juice, this Argentinian cilantro chimichurri is the perfect complement for meats and seafood.

    cilantro chimichurri in glass bowl

    I'm all about homemade sauces - red enchilada sauce to basil pistachio sauce. But one of the most simple sauces out there is chimichurri.

    Chimichurri usually consists of parsley only, but I decided to kick it up a notch by adding some cilantro. So yes it may not exactly be authentic, but to me it's the best chimichurri recipe out there.

    This Argentinian sauce is meant for meat, but is so good, you can really use it for anything from seafood to tacos to vegetarian empanadas.

    To me, sauce is super underrated when adding to the taste of a dish. It really can make or break a recipe and this homemade chimichurri will have you wondering where it's been all of your life.

    After having it for the first time, I turned to my wife and said it was the best part of the dish. My tune hasn't changed since then.

    In fact it's difficult to not only make this cilantro chimichurri sauce. It's hard to explain, but it just tastes fresh! So if you're looking for a good sauce to put your meal over the type, give this one a try. Hope you enjoy!

    Jump to:
    • Ingredient Notes
    • How to Make
    • FAQs
    • Chimichurri Uses
    • Pro Tips/Recipe Notes
    • Other Sauce Recipes
    • Cilantro Chimichurri
    overhead shot of chimichurri in glass bowl with spoon

    Ingredient Notes

    • Cilantro, Italian parsley, jalapeño, garlic, lime - where all the flavor and brightness comes from.
    • Olive oil - soaks up the herbs to form a sauce.
    • Red wine vinegar - adds some necessary acid.
    • Salt - enhances the flavor.

    How to Make

    process shot of how to make cilantro chimichurri

    Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using.

    FAQs

    What is the Difference Between Chimichurri and Gremolata?

    Gremolata is usually made with parsley, garlic and lemon zest.

    Where chimichurri has liquid ingredients like olive oil and vinegar and some heat - whether it is from a pepper or crushed red pepper flakes.

    What if I Don't Like Cilantro?

    I know cilantro is one of those things you either love or hate. Some think it tastes like heaven (like me), while others think it tastes like soap. It actually comes down to your genes.

    If you have the gene that codes for the receptor that picks up scent of aldehyde chemicals then you won't like cilantro as it will smell/taste like soap. So if you're in the latter group, you can easily just replace the cilantro with more Italian parsley, which is actually a more authentic chimichurri to begin with.

    Can I Make in a Food Processor?

    Yes. You can just throw all of the ingredients in a food processor or blender and puree until smooth. I personally like the texture of the chopped herbs with this cilantro chimichurri recipe so I chop it.

    How Long Does It Last?

    You can keep in an airtight container in the refrigerator for 2-3 weeks. But it is best the first day or two, before the herbs start to wilt and become less potent. You can always freeze for a couple of months and thaw out when needed.

    Chimichurri Uses

    Yes chimichurri is most well known to go with steak, but it is a very versatile sauce. Some other ways to use this cilantro chimichurri recipe include:

    • As a dip for shrimp empanadas
    • A light dressing for a vegetable pasta salad
    • Brushed on kebabs
    • Mixed in with roasted potatoes
    • On top of tacos
    • A topping for fish like chimichurri salmon

    Pro Tips/Recipe Notes

    • If you like some heat, you can control it by keeping some of the seeds from the jalapeño pepper.
    • Use quality olive oil as part of the taste comes from it.
    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
    • The longer you let it the cilantro chimichurri sit, the better. I like to make mine a couple hours ahead of time for whatever meal I'm using it for.
    close-up of cilantro chimichurri sauce in glass bowl

    Other Sauce Recipes

    • Easy Mole Sauce
    • Kale Pistachio Pesto
    • Roasted Tomato Sauce
    • Apple Cider Caramel Sauce

    If you’ve tried this cilantro chimichurri recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of cilantro chimichurri sauce in white ramekin
    Print Recipe
    5 from 3 votes

    Cilantro Chimichurri

    This chimichurri consists of finely chopped cilantro and parsley, jalapeño, minced garlic, olive oil, red wine vinegar and lime juice.
    Prep Time10 mins
    Total Time10 mins
    Course: Sauce
    Cuisine: Argentinian
    Servings: 32
    Calories: 33kcal
    Author: Ryan Beck

    Ingredients

    • 1 cup fresh cilantro, finely chopped
    • 1 cup fresh Italian parsley, finely chopped
    • 1 jalapeño, seeds removed and finely chopped
    • 4 garlic cloves, minced
    • ½ cup olive oil
    • 2 tablespoon red wine vinegar
    • juice from 1 lime
    • ½ teaspoon sea salt

    Instructions

    • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally you want to let it sit for more than 2 hours, if time allows.
    • You can also throw all the ingredients except for the olive oil in food processor and puree. Then slowly add olive oil until combined. 

    Notes

    • If you like some heat, you can control it by keeping some of the seeds from the jalapeño pepper.
    • Use quality olive oil as part of the taste comes from it.
    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
    • The longer you let it sit, the better. I like to make mine a couple hours ahead of time for whatever meal I'm using it for.

    Nutrition

    Serving: 1tablespoon | Calories: 33kcal | Carbohydrates: 1g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 28mg | Potassium: 10mg | Fiber: 0g | Sugar: 0g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 0mg | Iron: 0.2mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      February 19, 2019 at 7:59 pm

      5 stars
      Chimichurri is great with steak!

      Reply

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