Key Takeaways
- This bright, herb-packed cilantro chimichurri sauce comes together in just 5 minutes
- Perfect for serving 4 people as a topping for steak, chicken, fish, or roasted vegetables
- Can be made ahead and stored for up to 5 days in the refrigerator
- Naturally gluten-free, dairy-free, and vegan-friendly sauce that packs bold flavor
Fresh, Zesty, and Ready in Minutes
Ever stared at a perfectly cooked steak or grilled chicken and wished you had something to give it that extra punch of flavor? This cilantro chimichurri sauce is your answer.
This bright green sauce combines the freshness of cilantro with the kick of garlic and red pepper flakes. Best of all, it takes just 5 minutes to make and requires zero cooking.
Traditionally from Argentina, chimichurri typically uses parsley as the main herb. This cilantro version offers a fresh twist that brightens any dish it touches.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Sodium | 150mg |
| Total Carbohydrates | 2g |
| Fiber | 1g |
| Sugar | 0g |
| Protein | 0g |
Nutrition values are approximate and based on 1/4 of the recipe.
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh cilantro | 1 bunch (about 2 cups packed) | Stems and leaves |
| Fresh parsley | 1/2 cup packed | Flat-leaf preferred |
| Garlic cloves | 3-4 | Adjust to taste |
| Red wine vinegar | 2 tablespoons | |
| Fresh lime juice | 1 tablespoon | From about 1/2 lime |
| Red pepper flakes | 1/2 teaspoon | Adjust for spice level |
| Kosher salt | 1/2 teaspoon | |
| Black pepper | 1/4 teaspoon | Freshly ground |
| Extra virgin olive oil | 1/2 cup | Use good quality oil |
| Red onion or shallot | 2 tablespoons | Finely minced |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Food processor or blender | To mix the sauce |
| Measuring cups and spoons | For precise measurements |
| Sharp knife | For chopping herbs and garlic |
| Cutting board | For preparation |
| Citrus juicer | Optional, for lime juice |
| Storage container | For leftovers |
Possible Substitutions
- Cilantro: If you’re one of those people who thinks cilantro tastes like soap (it’s genetic!), you can use all parsley instead.
- Red wine vinegar: White wine vinegar or apple cider vinegar work well too.
- Lime juice: Lemon juice makes a fine substitute.
- Red pepper flakes: Omit for a milder sauce or substitute with a small fresh jalapeño.
- Olive oil: Avocado oil is a good alternative.
Step-by-Step Instructions for Beginners
Preparation Phase (5 minutes)
- Setting up your workspace
- Clear your counter space to have room for your cutting board and food processor
- Plug in your food processor and make sure it’s clean and ready to use
- Gather all ingredients and place them within easy reach
- Set out your measuring cups and spoons
- Washing and drying herbs properly
- Fill a large bowl with cold water
- Submerge the cilantro and parsley completely, swishing gently to remove dirt and debris
- Lift the herbs out of the water (don’t pour them out, as dirt settles at the bottom)
- If the herbs are particularly dirty, repeat with fresh water
- Spread herbs on clean kitchen towels or paper towels
- Gently pat dry or use a salad spinner if you have one
- Important: Thoroughly dry herbs prevent a watery sauce and help the oil blend properly
- Preparing the cilantro
- Hold the bunch of cilantro by the stems
- Examine and discard any yellow or slimy leaves
- You don’t need to remove all stems – the thin ones are flavorful and tender
- Only remove very thick, woody stems at the bottom of the bunch
- Roughly chop the cilantro into 1-inch pieces (doesn’t need to be precise)
- Measure 2 cups packed after chopping
- Tip: “Packed” means gently pressing the herbs into the measuring cup
- Preparing the parsley
- Hold the parsley by the stems
- Run your fingers along the stems to strip off the leaves
- Discard the tough stems
- Roughly chop the parsley leaves
- Measure 1/2 cup packed after chopping
- Preparing the garlic
- Place a clove on your cutting board
- Place the flat side of your knife on top of the clove
- Press down firmly with the heel of your hand to crush the clove
- The skin will now be easy to remove – peel it off completely
- Repeat with all garlic cloves
- Warning: Keep your fingers tucked away from the knife blade while chopping
- Roughly chop the peeled garlic (the food processor will do the rest)
- Preparing the onion or shallot
- Cut the red onion or shallot in half from root to tip
- Peel off the outer skin
- Place the cut side down on your cutting board for stability
- Slice thinly, then turn and dice into small pieces
- Measure 2 tablespoons of the minced onion
- Tip: If your eyes tear up, briefly place the onion in the freezer for 10 minutes before cutting
- Juicing the lime
- Roll the lime on the counter with your palm, pressing down firmly (this helps release more juice)
- Cut the lime in half crosswise
- Use a citrus juicer or squeeze by hand into a small bowl
- Remove any seeds with a spoon
- Measure 1 tablespoon of juice
Mixing the Sauce
- Adding dry ingredients to food processor
- Add the chopped cilantro and parsley to the food processor bowl
- Add the chopped garlic
- Add the minced red onion or shallot
- Measure and add 1/2 teaspoon red pepper flakes
- Measure and add 1/2 teaspoon kosher salt
- Measure and add 1/4 teaspoon black pepper
- Tip: Place all ingredients toward the center of the bowl for better chopping
- First pulse cycle
- Place the lid securely on the food processor
- Pulse 8-10 times, with each pulse lasting about 1 second
- The goal is to chop everything finely, not to create a paste
- After every few pulses, remove the lid and scrape down the sides with a rubber spatula
- What to look for: Herbs should be finely chopped but still have texture and be visible as separate pieces
- Adding wet ingredients
- Measure 2 tablespoons red wine vinegar and pour over the chopped herbs
- Add the 1 tablespoon of lime juice
- Don’t add the oil yet – that comes next
- Replace the lid and pulse 3-4 more times to combine
- Scrape down the sides again with a rubber spatula
- Incorporating the olive oil – the critical step
- Measure 1/2 cup extra virgin olive oil into a measuring cup with a spout
- Remove the small feed tube cap from the food processor lid (keep the main lid on)
- Turn the machine on to a continuous LOW setting
- Very slowly drizzle the olive oil through the feed tube in a thin, steady stream
- This should take about 20-30 seconds for all the oil
- Once all oil is added, immediately stop the processor
- Warning: Over-processing will make the herbs bitter and the sauce too smooth
- Final adjustments
- Remove the lid and check the consistency – it should be slightly chunky, not smooth
- Dip a clean spoon into the sauce and taste
- If needed, add more:
- Salt (if too bland)
- Vinegar or lime juice (if not tangy enough)
- Red pepper flakes (if not spicy enough)
- If making adjustments, pulse only 1-2 times to incorporate
Finishing and Serving
- Resting the sauce
- Transfer the chimichurri to a bowl
- Let it sit at room temperature for at least 15 minutes before serving
- This allows the flavors to blend and develop
- Tip: This is a good time to prepare whatever you’ll be serving the chimichurri with
- Serving the sauce
- Stir the sauce before serving, as some separation may occur
- For steaks or chicken: spoon 2 tablespoons over each portion
- For vegetables: drizzle 1 tablespoon over each serving
- Serving suggestion: Reserve a small amount to pass at the table for those who want extra
Troubleshooting
Common Issues and Solutions
Problem: Sauce is too thick
- Solution: Add more olive oil, 1 tablespoon at a time, until you reach desired consistency
- Stir thoroughly after each addition before deciding if you need more
Problem: Sauce is too runny
- Solution: Add more chopped herbs or let it sit in the refrigerator for 30 minutes, which will thicken it slightly as the oil starts to solidify
Problem: Sauce is too bitter
- Solution: Add 1/4 teaspoon of honey or a pinch of sugar to balance the flavors
- Make sure you’re not processing the herbs too much in future batches
Problem: Not enough flavor
- Solution: Let the sauce sit for 30 minutes before serving to allow flavors to develop
- Add more salt, starting with 1/8 teaspoon at a time
- Add an extra garlic clove or another splash of vinegar
Problem: Too garlicky
- Solution: If already made, add more herbs and oil to dilute the garlic flavor
- Next time, use fewer cloves or try roasting the garlic first for a milder flavor
Variations & Substitutions
Herb Variations
Try these different herb combinations to change up the flavor profile:
- Mint Chimichurri: Replace half the cilantro with fresh mint for a cooling effect
- Basil Blend: Add 1/4 cup fresh basil leaves for an Italian-inspired sauce
- Oregano Option: Add 1 tablespoon fresh oregano for authentic Argentinian flavor
Spice Variations
- Smoky: Add 1/4 teaspoon smoked paprika
- Extra Heat: Add half a seeded jalapeño or serrano pepper
- Cumin Kick: Add 1/4 teaspoon ground cumin for warmth
Storage & Reheating
Refrigerator Storage
- Transfer to a clean jar or airtight container
- Cover the surface with a thin layer of olive oil to prevent oxidation
- Seal tightly and refrigerate
- Keeps fresh for up to 5 days
- The olive oil may solidify when cold; let stand at room temperature for 15 minutes before using
- Stir well before serving as ingredients may separate
Freezing Options
- Freeze in ice cube trays for individual portions (about 1 tablespoon per cube)
- Cover the tray with plastic wrap to prevent freezer odors
- Freeze until solid (about 4 hours)
- Once frozen, transfer cubes to a freezer bag or container
- Label with the date and contents
- Keeps for up to 3 months
- Thaw in refrigerator overnight or at room temperature for 30 minutes
Safety Notes & Tips
Food Safety
- Always wash hands thoroughly before handling fresh herbs
- Wash fresh herbs thoroughly to remove dirt and potential pesticides
- Use a clean cutting board and knife to prevent cross-contamination
- If storing for later use, make sure to use clean utensils when scooping out portions
- Never leave the sauce at room temperature for more than 2 hours
- If the sauce has been out during a meal, discard any leftovers that have been at room temperature for over 2 hours
Pro Tips
- Make ahead: Chimichurri tastes even better after the flavors have had time to meld. Try making it a few hours or even a day before serving.
- Serving temperature: The sauce is best served at room temperature, not cold from the fridge.
- Oil quality matters: Since olive oil is a main ingredient, use the best quality you can afford. Extra virgin olive oil has the best flavor.
- Serving suggestions: This versatile sauce pairs beautifully with:
- Grilled steak, chicken, or fish
- Roasted vegetables
- Tofu or tempeh
- As a spread on sandwiches
- Drizzled over eggs
- Mixed into rice or quinoa
- Double batch: This recipe doubles easily for larger gatherings or meal prep
- Color preservation: A splash of vinegar helps maintain the bright green color longer
Prep Time: 5 minutes
Total Time: 5 minutes (+ optional 15 minutes resting time)
Servings: 4 (makes about 1 cup)
Dietary Notes: Gluten-free, Dairy-free, Vegan, Paleo, Whole30 compatible
This bright and zesty cilantro chimichurri sauce requires just 5 minutes and simple ingredients to create a flavor-packed condiment that will transform any meal. Perfect for beginners, this no-cook sauce is foolproof and extremely versatile.
