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    Home » Vegetarian » Cilantro Chimichurri Sauce

    Cilantro Chimichurri Sauce

    May 30, 2023 · by Valentina · 12 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Cilantro Chimichurri recipe is fresh and tangy with a kick of heat, and it enhances anything it's added to! An amazingly delicious condiment, it's also a fantastic marinade or sauce for steak, fish and chicken.

    Small brown ceramic bowl with bright green chimichurri with chili flakes on top and a tiny wooden spoon.

    This Cilantro Chimichurri recipe is super versatile, and I try to always have a jar at the ready for a marinade, sauce or condiment to bring foods to next level deliciousness.

    With a handful of simple fresh ingredients, start to finish, you can make it inside of 15 minutes.

    What is Chimichurri sauce?

    Chimichurri sauce, traditionally made with parsley, is a fresh, spicy, raw Argentinian sauce usually served alongside or over grilled meat. (Cilantro Chimichurri Sauce is very much like the traditional version, only with cilantro in place of the parsley.)

    The Ingredients

    Large beige ceramic bowl filled with ingredients for cilantro chimichurri, including red wine vinegar, olive oil, garlic, lemon and spices.

    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • fresh cilantro - Choose perky, bright green bunches of cilantro without yellow or brown spots.
    • garlic cloves - Look for firm heads of garlic without any soft spots or green shoots. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.)
    • red wine vinegar
    • fresh lemon juice - I always use Meyer lemons over regular lemons when given the option. Meyer lemons are a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
    • sweet paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot and sweet to smoky. In this cilantro chimichurri, I use sweet paprika. Paprika that's labelled simply "paprika" is most likely sweet paprika.
    • ground cumin
    • red pepper flakes (crushed red pepper) - This is what gives this chimichurri sauce recipe a zing of heat.
    • kosher salt - I cook with Kosher salt. I prefer it because of its larger flake size, it's less refined and usually doesn't contain additives. If you use table salt, use half the amount.
    • extra virgin olive oil - I like this one.

    (See recipe card below for quantities.)

    Substitutions and Variations

    • Cilantro. This is Chimichurri without parsley and I assume you're here because you like cilantro. However, if you want to go for a more traditional version, use parsley, or a combination of both. And feel free to play around with other fresh herbs, like basil and mint. A combination of mint, basil and cilantro is excellent! Fresh oregano can be nice too, but I think it's best mixed with parsley or basil for chimimchurri, and the mixture should only be about 30% oregano.
    • Red wine vinegar. In this recipe, red wine vinegar can be substituted with a mix of white wine vinegar and red wine (one to one) or apple cider vinegar.
    • Lemon juice. You can substitute the lemon juice with lime juice.

    Recipe Tips

    • If you don't have a food processor, use a Chef's knife to chop the cilantro and garlic as finely as possible, then mix in the remaining ingredients as directed. This will take more time and likely be a bit less smooth, but it will be equally as tasty.
    • Don't worry about removing the thinner cilantro stems -- they're soft and will blend evenly with the leaves.
    • The large quantity of cilantro this recipe calls for might not all fit into your food processor at once. I usually blend about half, then add the second half, and blend again. When you blend it, it will shrink considerably.
    • If you'd like a spicier version, add more of the crushed red pepper to taste.

    How to Make it

    - Remove any thick stems from the cilantro, and add the rest to a food processor fitted with the blade attachment. Blend until it's very finely chopped.

    Food processor bowl filled with cilantro leaves.
    Food processor bowl filled with finely chopped cilantro.

    - Add the garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper and salt and blend until you can hardly see the garlic. With the food processor running, gradually pour in the oil and blend until smooth.

    Food processor bowl with blended cilantro, spices and whole garlic cloves.
    Food processor bowl filled with finished cilantro chimichurri.

    Uses for Chimichurri

    The possibilities here are practically infinite.

    • In terms of proteins, I use cilantro chimichurri as a sauce on everything from grilled meats and chicken, to salmon and shrimp. In fact, Baked Chimmichurri Salmon is one of my favorite salmon recipes.
    • I especially love it for marinating chicken. (About an hour is all it needs.)
    • Cilantro Chimichurri also makes for an excellent salad dressing. It's great on this type of salad.
    • I think my all time favorite way to use it is as a dipping sauce for French fries. Really, it's amazing with almost any potato dish, particularly those that are crispy.

    Recipes with Cilantro Chimichurri

    • Cilantro Chimichurri Peach Roasted Pork Tenderloin
    • Chimichurri Salmon

    How long does Chimichurri last?

    • Fortunately, you can make a lot at once, because chimichurri will last for about 10 days in the refrigerator.
    • It should be kept in an airtight container. I prefer to use a jar, and I place a piece of plastic wrap beneath the lid, pressing directly on top of the sauce.
    • The oil in the recipe with congeal a bit in the refrigerator. Just let it sit at room temp for about an hour before using it, or you can microwave it for a few seconds.

    Can you Freeze Chimichurri?

    Yes, you can freeze chimichurri in an airtight container for up to 3 months. For freezing, I suggest using small freezer bags with about ½ cup of cilantro chimichurri each. This way, you'll be able to thaw only as much as you need.

    To thaw it, place it in the refrigerator the day before you want to use it, or it can be left at room temperature for about 24 hours.

    Close up of a tiny brown ceramic bowl with bright green chimichurri with chili flakes on top and a tiny wooden spoon.

    I hope you love it!

    Small brown ceramic bowl with bright green chimichurri with chili flakes on top and a tiny wooden spoon.

    Cilantro Chimichurri Recipe

    Valentina K. Wein
    This Cilantro Chimichurri recipe is fresh and tangy with a kick of heat, and it enhances anything it's added to! An amazingly delicious condiment, it's a fantastic marinade or sauce for steak, fish and chicken.
    *Makes 2 cups
    5 from 3 votes
    Print
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine Argentinian
    Servings 16
    Calories 125 kcal

    Equipment

    • food processor

    Ingredients
      

    • 4 cups packed cilantro (about 4 large bunches/7-8 ounces), washed and dried
    • 6 medium-sized garlic cloves (about 3 tablespoons), peeled, with roots and stems removed
    • ¼ cup red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon sweet paprika
    • 1½ teaspoons crushed red pepper
    • ¾ teaspoon kosher salt
    • 1 cup extra virgin olive oil

    Instructions
     

    • Prepare the cilantro. Remove any thick stems from the cilantro, and add the rest to a food processor fitted with the blade attachment. Blend until it's very finely chopped.
    • Blend everything but the oil. Add the garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper and salt and blend until you can hardly see the garlic.
    • Add oil and finish. With the food processor running, gradually pour in the oil and blend until smooth.

    NOTES

    Nutritional Information is only an estimate.

    NUTRITION

    Calories: 125kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 115mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.3mg
    Keywords sweet and spicy sauce, great for steak
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

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    Reader Interactions

    Comments

    1. angiesrecipes

      May 30, 2023 at 8:07 pm

      One of my favourite sauces for the steak 🙂
      angiesrecipes

      Reply
      • Valentina

        June 07, 2023 at 8:02 pm

        Thanks, Angie. Mine too! 😀 ~Valentina

        Reply
    2. Raymund | angsarap.net

      May 31, 2023 at 2:32 pm

      5 stars
      Your Cilantro Chimichurri recipe sounds absolutely amazing! I love how versatile chimichurri sauce is and how it can enhance the flavors of various dishes. The combination of fresh cilantro, garlic, red wine vinegar, lemon juice, and spices creates a tangy and flavorful sauce with a kick of heat. This will be my sauce for my next grilled meat!

      Reply
      • Valentina

        June 07, 2023 at 8:04 pm

        Thanks and enjoy, Raymund. 🙂 ~Valentina

        Reply
    3. Jeff the Chef @ Make It Like a Man!

      June 04, 2023 at 6:17 am

      This'd be perfect for some empanadas!

      Reply
      • Valentina

        June 07, 2023 at 8:03 pm

        ooooh, that would be so tasty, Jeff. Thanks. 🙂 ~Valentina

        Reply
    4. Eha

      June 04, 2023 at 5:56 pm

      5 stars
      In Australia this has been hugely popular for eons . . . and I have usually made it half parsley and half coriander which I grow and love . . . . must try your recipe exactly and call back . . . !!!

      Reply
      • Valentina

        June 07, 2023 at 8:05 pm

        So great to have fresh herbs in your own garden! Enjoy and thanks, Eha. 🙂 ~Valentina

        Reply
    5. Dawn

      June 05, 2023 at 9:44 am

      5 stars
      I love how vibrant and flavour-packed this chimichurri is! With grilling season underway, I know this is something that I would use a lot of. Love the idea of dipping fries in it too. Haven't tried that before, but I bet it would be so yummy. 🙂

      Reply
      • Valentina

        June 07, 2023 at 8:06 pm

        Enjoy, Dawn. Thanks so much. 🙂 ~Valentina

        Reply
    6. David Scott Allen

      June 09, 2023 at 9:44 am

      Now that I make my own red chimichurri sauce, I’m a huge fan of it. I need to try a version of your cilantro chimichurri next time I want salmon. (Though I think it will go perfectly with beef, as well.)

      Reply
      • Valentina

        June 23, 2023 at 10:51 am

        Thanks, David. I'd love to try the red one! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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