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    Home » Condiments, Dressings & Sauces » Cilantro Chimichurri Sauce

    Cilantro Chimichurri Sauce

    Jan 22, 2013 · by Valentina · 13 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Cilantro Chimichurri Sauce Recipe is over-the-top delicious -- it's tangy  with a kick of heat and enhances anything it's added to! And did you know that cilantro is one of the top most nutrient dense greens on the planet? Top view of Cilantro Chimichurri in a white bowl with dark wood background.

    Inspiration for Cilantro Chimichurri Recipe

    I have a new favorite cookbook!

    It's an incredibly educational fruit and vegetable guide that's packed with 150 delicious recipes -- all made with the most nutrient dense fruits and vegetables on the planet.

    Cover of the book, the 50 Best Plants on the Planet Book.50 Best Plants on the Planet, by Cathy Thomas from Melissa's Produce.

    What's at the top of the 50 Best Plants on the Planet list?

    Blackberries, asparagus, cilantro and chard! (Hence, my Cilantro Chimichurri recipe.)

    Are you surprised? I was, as I expected blueberries and kale to be higher than these. Nope.

    I've had my copy for about two weeks, and have since made sure I always have blackberries, asparagus, cilantro and chard in the fridge.

    All things I already loved, but now I'm much more conscious about eating regularly. (Okay, to be honest, I love blackberries and cilantro and like chard.)

    I learned from the book that, among others, they are at the very top of the list of 50!

    I've had a craving for Chimichurri sauce lately, and 50 Best Plants on the Planet totally inspired me to make one with cilantro.

    50 Best Plants on the Planet Book on fresh cilantro

    What is Chimichurri sauce?

    Chimichurri sauce, traditionally made with parsley, is a fresh, spicy, raw Argentinian sauce usually served with grilled meat. I love it on anything from pasta, to fish and shellfish, to all kinds of meats.

    (Cilantro Chimichurri is very much like the traditional version, only with cilantro instead of parsely.)

    This is something you should make a lot of at once, as it's wonderful to have on hand.

    You never know when you may want use this incredibly flavorful Chimichurri as a marinade, dip, or a sauce!

    Cilantro Chimichurri sauce in a small white bowl with cilantro sprig

    This book not only has more cilantro recipes, but also offers a few recipes for every one of the 50 best plants on the planet.

    How to use Cilantro Chimichurri Sauce

    I've used this Cilantro Chimichurri as a star ingredient in a few other recipes and they are fantastic:

    • Spiced Pork and Mango Chimichurri Lettuce Wraps
    • Cilantro Chimichurri Peach Roasted Pork Tenderloin
    • Broiled Cilantro Chimichurri Dover Sole

    And if you'd like to try an authentic chimichurri recipe, this one is fabulous.

    Valentina with the author of the 50 Best Plants on the Planet Book

    I was so fortunate to meet the lovely Cathy Thomas when I got my book! 🙂

    top view of cilantro chimichurri in a white bowl

    Cilantro Chimichurri Recipe

    Valentina K. Wein
    This Cilantro Chimichurri Recipe is over-the-top delicious -- it's tangy with a kick of heat and enhances anything it's added to!
    *Makes 2 cups
    4.50 from 2 votes
    Print
    Prep Time 15 mins
    Total Time 15 mins
    Course Ingredient, Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine Argentinian
    Servings 16
    Calories 16 kcal

    Ingredients
      

    • 4 cups (about 4 bunches) packed cilantro, washed and dried
    • 6 medium-sized garlic cloves, 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 salt
    • 1 cup extra virgin olive oil

    Instructions
     

    • Remove any thick stems from the cilantro, and add it to a food processor fitted with the blade attachment. Blend until it's very finely chopped.
    • Add the garlic and blend until it's in such tiny pieces that you can't even see it.
    • Pour in the vinegar, along with the lemon juice, cumin, paprika, crushed red pepper and salt.
    • Blend just to combine the ingredients, and then gradually pour in the oil and blend until smooth.

    Notes

    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 above.
    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. Tina

      January 22, 2013 at 5:00 pm

      You're timing is perfect. I was SO craving chimichurri this weekend! Maybe I'll make some this week.

      Reply
    2. Kaye Kittrell

      January 22, 2013 at 5:13 pm

      I just took a look at my pot of cilantro and thought, what am I going to do with that? What perfect timing! I only have enough for a half batch at most, but I'll try halving the recipe. So if you store this in the frig, the olive oil will congeal, right? The book sounds awesome! Thanks! - Kaye

      Reply
      • valentina

        January 22, 2013 at 8:04 pm

        Hi Kaye! Yes, the oil will congeal, but not too much. So happy you can use your home grown cilantro! 🙂

        Reply
    3. Maria

      January 22, 2013 at 5:49 pm

      Sounds great, can't wait to try it! Does it need to be stored in the fridge? Thanks for sharing:)

      Reply
      • valentina

        January 22, 2013 at 9:34 pm

        Thanks, Maria! For a few days it's okay at room temp, but it's best to keep it in the fridge. It can be stored there for at least a few weeks. You can warm it slightly to take the chill out when you're ready to use it. Enjoy! 🙂

        Reply
    4. Colette @ JFF!

      January 22, 2013 at 6:02 pm

      This with some good bread and I'm set for dinner!

      Reply
    5. Laura @ Family Spice

      January 23, 2013 at 1:26 am

      We adore chimichurri and cilantro. That gorgeous bowl of green deliciousness is asking for a hunk of bread to dip right in the middle of it! YUM!

      Reply
    6. Aimee

      January 24, 2013 at 6:00 am

      Quick and delicious - and just exactly hit the spot tonight. And, like most of your recipes, it's so delicious I eat way too much!

      Reply
      • valentina

        January 24, 2013 at 9:31 pm

        Yay! Thank you, Aimee! 🙂

        Reply
    7. Might

      November 26, 2018 at 7:38 am

      This recipe is almost identical to my family’s chellian pebre recipe, which I love. This stuff could be marketed world wide! It is wonderful on bread, baked potatoes, meats, just about anything you can think of. If you’ve never tried it do so you will be in love.
      VIVA PEBRE!

      Reply
      • valentina

        November 26, 2018 at 9:39 am

        Thanks so much! Happy to know you know it and love it. Sounds so good to put it on potatoes! YUM! 🙂

        Reply
    8. Becked

      January 29, 2023 at 2:47 pm

      Can you use it as a marinade on meat before cooking?

      Reply
      • Valentina

        January 29, 2023 at 7:31 pm

        Hi there, Yes you can use it as a marinade. I would marinate meat with it for about 3 hours. Great question -- I will edit that in when I have a moment. Enjoy and thanks for checking out my recipes. ~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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