Zippy Cilantro Chimichurri Sauce
If you’re looking for a quick way to make grilled meat, tacos, rice bowls, and veggies taste a whole lot more exciting, this cilantro chimichurri is the answer. Bright, garlicky, herby, and packed with flavor, this easy cilantro chimichurri sauce comes together in just five minutes and instantly upgrades whatever it touches.
The sauce queen returns
…to talk about how magical this cilantro chimichurri is and how you should be spooning it over any and all the things.
It takes five minutes to whip up and you’ve got a sauce that’s:
- Bright and tangy from the red wine vinegar
- Herbaceous from the fresh cilantro and parsleyÂ
- Layered in flavor from the fresh garlic and seasonings
- Nutritious from the fresh herbs and extra virgin olive oil
- Absolutely addicting in the best way
Seriously, you’ll want to spoon this onto grilled meat, tacos, scrambled eggs and rice. I like to add a spoonful on top of guacamole WOWOWOW. Instant upgrade. I could not stop scooping it up on chip after chip.
Shhhh, listen, all of your grilled dinners are screaming for this chimichurri sauce right now. You’re welcome.
Simple Ingredients You’ll Need to Make Cilantro Chimichurri:
- Herbs: Cilantro, parsley, and oregano! Cilantro, because duh, the featured herb here. And fresh parsley and dried or fresh oregano for traditional chimichurri vibes.
- Seasonings: Fresh garlic cloves, red pepper flakes, kosher salt and black pepper. Serrano pepper would be a great addition instead of red pepper flakes, if that’s what you have.
- Oil and vinegar: For best flavor, use red wine vinegar and really good quality extra virgin olive oil. You could also use lime juice, white wine vinegar or apple cider vinegar, although those aren’t as classic as red wine vinegar.
How to Make Cilantro Chimichurri
Add the cilantro, parsley, garlic, oregano, kosher salt, red pepper flakes, and black pepper to a mini food processor. Pulse until everything is finely chopped.
Transfer the chopped herbs to a bowl and stir in the red wine vinegar and olive oil until combined.
Taste and adjust the seasonings as needed. Add a little more sea salt, vinegar, or red pepper flakes depending on your preference.
Serve this flavorful chimichurri sauce on anything and everything!
Delicious Ways to Use Cilantro Chimichurri
One of the best things about this chimichurri with cilantro is how versatile it is. Try it on:
- Skirt steak tacos
- Grain bowls
- Grilled steak
- Chicken thighs or chicken breast
- Shrimp tacos
- Fish tacos
- Burrito bowls
- Scrambled eggs
- Guacamole
- Tortilla chips
- Salad wraps
FAQs
Stored in an airtight container or mason jar in the refrigerator, this cilantro chimichurri sauce will keep for up to 5 days. It will solidify thanks to the olive oil, so take it out of the fridge 30-60 minutes before serving and give it a good stir.
Yes. Freeze in small portions in an ice cube tray for easy use later.
Whether you’re making tacos, grilling for a crowd, or meal prepping lunches, this cilantro parsley chimichurri takes anything to the next level.
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Zippy Cilantro Chimichurri Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: 1 cup chimichurri 1x
- Category: Condiment
- Method: Chop + Assemble
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free
Description
This cilantro chimichurri sauce is bright, garlicky, and packed with fresh herbs. Ready in just 5 minutes, it’s perfect for steak, tacos, rice bowls, eggs, and more.
Ingredients
- 1 cup cilantro leaves
- 1/2 cup parsley leaves
- 3 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
- In a small food processor, combine 1 cup cilantro leaves, ½ cup parsley, 3 cloves garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, ¼ teaspoon red pepper flakes and ¼ teaspoon black pepper. Process for about 15 seconds, until everything is very finely chopped.
- Transfer the mixture to a bowl. Add 3 tablespoons red wine vinegar and ½ cup olive oil and stir until combined. Taste and adjust seasonings per your taste, with a pinch more red pepper flakes if you like things spicier, a bit more salt, etc.
Use on grilled steak, tacos, rice bowls, burritos, eggs, tortilla chips, or guacamole. This sauce is truly magical.
Notes
Salt: make sure you use kosher salt. If you don’t have kosher salt, reduce the salt to ½ teaspoon. Fine salt (like table salt) is far saltier per teaspoon than kosher salt.
Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 125
- Sugar: 0.1 g
- Sodium: 120 mg
- Fat: 14.1 g
- Carbohydrates: 0.9 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 0 mg
