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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
Prep Time 15 mins
Total Time 15 mins
Course Ingredient, Condiments, Sauces, Dressings and Vinaigrettes
Cuisine Argentinian
Servings 16
Calories 16 kcal

Ingredients
  

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
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