Go Back
+ servings
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



  • 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.


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.