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This Cilantro Chimichurri Sauce is bright, zesty, and packed with fresh herb flavor. Made with cilantro instead of the traditional parsley, this vibrant green sauce is perfect for grilled meats, roasted vegetables, tacos, or as a marinade. It comes together in just 10 minutes and takes any dish from ordinary to extraordinary with its bold, garlicky punch and fresh citrus notes.
Why you’ll love it
- We made this cilantro version of classic chimichurri because we wanted something with a brighter, more vibrant flavor than the traditional all-parsley version. Cilantro brings a fresh, citrusy quality that pairs beautifully with Latin American dishes, grilled chicken, steak, and fish.
- What makes this sauce so special is how versatile it is. Use it as a sauce, marinade, dressing, or dip. Drizzle it over grilled steak or chicken, toss it with roasted vegetables, spread it on sandwiches, or use it as a marinade for shrimp. The possibilities are endless.
- The best part? It takes 10 minutes to make and uses simple, fresh ingredients. No cooking required—just blend everything together and you’ve got a restaurant-quality sauce that elevates everything it touches. The garlic-herb-citrus combination is so addictive, you’ll find yourself putting it on everything.
Helpful Tips
- Use fresh herbs only. Dried cilantro and parsley won’t work in this recipe. Fresh herbs are essential for that bright, vibrant flavor and color.
- Pack the cilantro tightly. When measuring, pack the cilantro into the measuring cup firmly. Loosely packed herbs will result in a less flavorful sauce.
- Wash and dry herbs thoroughly. Excess water will dilute the sauce and make it watery. Pat the herbs very dry with paper towels or use a salad spinner.
- Use good quality olive oil. Since olive oil is a main ingredient, use extra virgin olive oil with good flavor. It makes a noticeable difference.
- Adjust the garlic to taste. Three cloves give you a nice garlicky flavor, four cloves makes it bold and punchy. Start with three and add more if you want.
- Fresh lime juice adds brightness. The combination of red wine vinegar and lime juice (instead of all vinegar) gives the sauce a fresher, brighter flavor. We highly recommend it.
- Let it sit for best flavor. While you can serve this immediately, letting it sit for 15-30 minutes allows the flavors to meld together beautifully.
You’ll need
How to make cilantro chimichurri sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Wash, dry, and chop cilantro and parsley; remove thick stems.
- Blend herbs, garlic, red pepper flakes, half the olive oil, and a pinch of salt.
- Slowly add remaining olive oil while blending until slightly textured.
- Add vinegar (and lime juice if using), salt, and pepper; blend briefly.
- Taste, adjust seasoning, and serve or refrigerate (bring to room temperature before serving).
Substitutions and variations
- Traditional chimichurri. Swap the cilantro for parsley to make classic Argentinian chimichurri. Use 1 cup fresh flat-leaf parsley and 2 tablespoons fresh oregano.
- Add fresh oregano. Stir in 1 tablespoon fresh oregano for a more traditional chimichurri flavor.
- Make it spicier. Add more red pepper flakes, a fresh jalapeño, or a pinch of cayenne pepper.
- Use lemon instead of lime. Fresh lemon juice works just as well as lime juice.
- Make it smoother. Blend longer for a smoother, more sauce-like consistency. For a chunkier texture, pulse less or chop everything by hand.
- Add shallots. Use 1 small shallot in addition to or instead of some of the garlic for a milder onion flavor.
- Honey chimichurri. Add 1 teaspoon honey for a touch of sweetness that balances the acidity.
What to serve with cilantro chimichurri
Chimichurri is incredibly versatile. Here’s what we love serving it with:
Grilled meats:
- Steak (flank, skirt, ribeye, or sirloin)
- Grilled chicken breasts or thighs
- Pork chops or pork tenderloin
- Lamb chops
- Grilled sausages
Seafood:
- Grilled shrimp
- Salmon or mahi-mahi
- Fish tacos
- Grilled scallops
Vegetables:
- Roasted vegetables (cauliflower, carrots, sweet potatoes)
- Grilled vegetables (zucchini, bell peppers, eggplant)
- Roasted potatoes
- Grilled corn on the cob
How long does chimichurri last?
Homemade chimichurri stays fresh in the refrigerator for up to 5-7 days when stored properly in an airtight container.
Storage tips:
- Store in a glass jar or airtight container
- Press plastic wrap directly onto the surface to prevent oxidation
- Pour a thin layer of olive oil on top to seal it
- Bring to room temperature before serving (cold chimichurri loses flavor)
The flavor changes over time:
- Day 1: Bright and fresh, herbs taste vibrant
- Day 2-3: Flavors meld together, garlic becomes more mellow
- Day 4-7: Still good but the bright green color may fade slightly
Can you freeze chimichurri? Yes! Freeze in ice cube trays, then transfer to a freezer bag. Each cube is about 2 tablespoons—perfect for single servings. Frozen chimichurri keeps for up to 3 months. Thaw in the fridge overnight before using.
Cilantro chimichurri vs traditional chimichurri
| Feature | Cilantro Chimichurri | Traditional Chimichurri |
|---|---|---|
| Main Herb | Fresh cilantro | Fresh parsley |
| Flavor Profile | Bright, citrusy, fresh | Earthy, herby, robust |
| Best For | Latin dishes, grilled meats, fish, chicken, tacos | Steak, grilled meats, Argentinian dishes |
| Other Herbs | Parsley (small amount) | Oregano (fresh or dried) |
| Origin | Modern variation | Traditional Argentinian |
Frequently Asked Questions
Yes! Finely chop all the ingredients by hand with a sharp knife, then mix everything together in a bowl. The texture will be chunkier but still delicious. You can also use an immersion blender.
The herbs weren’t dried thoroughly after washing. Always pat herbs completely dry or use a salad spinner. Excess water dilutes the sauce and makes it watery.
Yes! Chimichurri makes an excellent marinade for chicken, steak, pork, or shrimp. Marinate for at least 30 minutes or up to 4 hours for maximum flavor.
Serve it two ways: use some as a marinade before grilling, then serve extra sauce on top of the cooked steak. It’s incredible both ways.
Did you make this Cilantro Chimichurri Sauce? We’d love to hear how you used it! Please leave a star rating and comment below and let us know what you served it with!
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Cilantro Chimichurri Recipe
Ingredients
- 1 cup fresh cilantro, chopped (packed)
- 2 tablespoons fresh parsley, chopped
- 3 to 4 garlic cloves
- ½ teaspoon red pepper flakes, adjust to taste
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar, or use 1 tablespoon red wine vinegar + 1 tablespoon fresh lime juice
Instructions
- Put the cilantro, parsley, garlic, and red pepper flakes in a food processor or blender with about half of the olive oil and a pinch of the salt. Purée, stopping to scrape down the sides if needed, and add the remaining oil gradually.
- Add the red wine vinegar (and lime juice if using), along with the remaining salt and black pepper. Blend briefly. Taste, adjust seasoning, and serve right away. Or cover and refrigerate for up to one day; bring to room temperature before serving.
Notes
- Yield: About 3/4 cup (4 to 6 servings)
- Flavor Profile: Fresh, garlicky, tangy, slightly spicy, and herb-forward
- Best Uses: Great with grilled chicken, steak, shrimp, fish, or roasted vegetables
- Texture Tip: Blend until mostly smooth but not fully pureed to avoid bitterness
- Make Ahead: Prepare up to 1 day in advance for best flavor
- Serving Tip: Bring to room temperature and stir before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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