Name: Cilantro Chimichurri Sauce
Prep time: 20 min
Total time: 50 min
Ingredients: 3/4 cup fresh cilantro; 3/4 cup fresh flat-leaf parsley; 2 tablespoons fresh oregano; 4 cloves garlic; 1 small red chili or red jalapeño; 1/2 cup extra virgin olive oil; 2 teaspoons red wine vinegar; Pinch of salt ((optional))

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Prep Time 20

Resting time 30

Total Time 50

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Cilantro chimichurri is a fresh, no-cook herb sauce made with cilantro, parsley, oregano, garlic, olive oil, red wine vinegar and a red jalapeño pepper. Serve it with grilled vegetables, meats or anything you want to add flavor to.

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Classic chimichurri is made with parsley. Adding cilantro gives it a fresher, slightly citrusy edge. It’s all chopped by hand, so there’s no blender to wash, and it only takes about 20 minutes. It’s what I make when I have extra cilantro to use up.

Recipe Highlights

Cilantro, parsley, oregano and garlic, with a red chili for heat.
Chopped by hand in about 20 minutes, no blender or food processor needed.
Better made ahead: give it 30 minutes to rest before serving.
One jar covers several dinners. Spoon it over whatever protein you cooked that night.
Keeps about a week in the fridge, or freeze it in an ice cube tray for single portions.

a picture of chimichurri ingredients of garlic, red jalapeno pepper, oregano, parsley, cilantro, olive oil, red wine vinegar

Ingredient Notes

Cilantro: The tender upper stems are fine to chop in with the leaves. If you don’t like cilantro, use all parsley, and you’re back to a classic Argentinian chimichurri.
Parsley: Flat-leaf (Italian) parsley has more flavor than curly, but either works.
Fresh oregano: If you only have dried, use about 2 teaspoons in place of the 2 tablespoons fresh.
Garlic: Fresh garlic makes a difference in this recipe. Jarred minced garlic works in a pinch, about 2 teaspoons for the 4 cloves.
Red chili or jalapeño: Swap in 1 teaspoon of red pepper flakes, then add more to taste. Remove the seeds from a fresh pepper if you want less heat.
Extra virgin olive oil: Use extra virgin if you have it. The oil isn’t cooked, and the extra virgin has more flavor. Regular olive oil works but the sauce will be milder.
Red wine vinegar: Apple cider vinegar or white wine vinegar work in the same amount. Lime or lemon juice also works if you want it brighter.
Salt: Optional. I don’t cook with salt, so I leave it out, but a pinch brings the herbs forward if you want it.

How to Make Cilantro Chimichurri Sauce

Rinse the herbs and pepper and pat them very dry. Wet herbs make a watery sauce. If you have a salad spinner, try tossing the herbs in that to get them nice and dry.

Chop the herbs. Finely chop the cilantro, parsley and oregano with a sharp knife and add them to a small bowl.
Mince the garlic and chili. Add them to the herbs.
Stir in the oil and vinegar. Add a pinch of salt now if you’re using it.
Let it rest. Give it at least 30 minutes so the garlic and vinegar soak into the herbs.

a collage of photos showing the process steps needed to make chimichurri sauce

Can You Make Chimichurri Sauce in a Blender or Food Processor?

You can make chimichurri sauce in a small food processor. Add the garlic, pepper, and herbs to a mini food processor and pulse the herbs into small pieces. Transfer the chopped herbs to a small bowl and add the oil and vinegar. A blender is not recommended for making chimichurri sauce. It will turn the sauce into a paste.

Chimichurri Your Way

Chimichurri is very similar to pesto sauce: fresh herbs, garlic, and oil, so once you have that base, you can change the flavors for a different tasting sauce. Here are a few ways to switch it up.

Herbs: Keep about 1 1/2 cups total and change the mix. Use all parsley for an authentic chimichurri, swap half the cilantro for basil for something closer to pesto, or add a little mint for lamb.
Heat: Leave the seeds in the pepper, use red pepper flakes, or add a pinch of smoked paprika for smoky instead of hot.
Add-ins: A spoonful of minced shallot or red onion, chopped capers, or green olives.
Make it creamy: Stir a few tablespoons into Greek yogurt or mayo for a dip or sandwich spread.

If you like cooking this way, keeping the base and swapping the pieces, here’s how I build easy dinners without a recipe.

chimichurri sauce in a jar with a spoon on the side

How Long Does Chimichurri Last?

Keep chimichurri in a jar or airtight container in the fridge for up to a week. The olive oil firms up when it’s cold, so let it sit out about 15 minutes and stir before serving.

The easiest way to freeze chimichurri is to spoon it into an ice cube tray, about a tablespoon per cube, and freeze. Once the cubes are frozen, pop them out and move them to a freezer bag. They’ll keep up to 3 months, and one cube is about right for a single serving of steak or chicken.

What to Serve with Chimichurri

Serve it at room temperature or chilled, spooned over the food or on the side. It’s a natural fit with grilled meats like pork chops, flank steak, a baked potato, or roasted Brussels sprouts. You can also brush it on vegetables before they go in the oven.