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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
Prep Time 15 minutes
Total Time 15 minutes
Course Condiments, Sauces, Dressings and Vinaigrettes
Cuisine Argentinian
Servings 16
Calories 125 kcal


  • 4 cups packed cilantro (about 4 large bunches), 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
  • teaspoons crushed red pepper
  • ¾ teaspoon kosher salt
  • 1 cup extra virgin olive oil


  • 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.


Nutritional Information is only an estimate.


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
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