Cilantro Chimichurri: A Fresh, Versatile Herb Sauce
This Cilantro Chimichurri Sauce is a fresh, herb-forward twist on classic chimichurri, made with cilantro, parsley, garlic, and red wine vinegar. It’s packed with flavor and elevates the simplest of dishes into something exceptional.
Grilling season wouldn’t be complete without a solid collection of scratch-made sauces in your arsenal. Sure, you have your go-to barbecue sauce, maybe even a mustardy Carolina variety, but when was the last time you spooned a zippy drizzle of garlic, herbs, chilis, and the exactly correct amount of red wine vinegar over a perfectly charred ribeye? Not recently enough, I might argue.
What is Cilantro Chimichurri?
A bit of history: Chimichurri originated in Argentina and Uruguay and is a tangy, garlicy, herby sauce or condiment traditionally used as a marinade or serving sauce for roasted or grilled meats and veggies. It is typically made of parsley, garlic, olive oil, vinegar, and oregano – though there are a growing number of variations.
This version incorporates cilantro as the primary herb for a brighter, distinct flavor that pairs especially well with grilled steak, salmon, and seasonal veggies.
Why We Love This Cilantro Chimichurri Recipe
- The recipe is versatile – just as good on grilled zucchini as it is on a stack of Dry Rub Chicken Wings.
- The flavor is bold and bright – the perfect companion for a simple dish that needs some personality.
- Simple to make with just a few basic ingredients and cooking tools.
- Perfect for your next gathering – serve alongside your famous smoked ribs or simple baked halibut for a surprising addition for your guests.
Ingredients
- Avocado oil or olive oil
- Red wine vinegar
- Garlic
- Kosher salt
- Smoked paprika
- Red pepper flakes
- Coriander
- Oregano
- Cumin
- Fresh cilantro
- Fresh Italian parsley
Pro Tip: If you prefer a smoky flavor, add about 1/4 teaspoon of liquid smoke.
How to Make Cilantro Chimichurri
- In a medium bowl, use a whisk to combine the oil, vinegar, grated garlic, and dry herbs and spices.
- Fold in the finely chopped herbs.
- For optimal flavor, cover and let sit at room temperature for an hour to allow the flavors to marinate.
- Spoon over your grilled meats and veggies and enjoy!
Tips for Success
This is a fairly simple recipe that is nearly impossible to mess up. I believe in you!
- A sharp knife yields the prettiest fresh herbs.
- A squeeze of lime juice adds another layer of citrus and complexity to the already exciting flavor profile. Give it a try!
- Make a double batch. You can’t really have too much of this on hand.
- Share the recipe with your friends and family!
Hosting Notes
- Depending on the preferences of your guests, consider serving this sauce on the side so they can add to their dish to their heart’s content.
- When serving with steak or fish, try slicing or piecing the meat into portions or slices and serving the sauce in a small bowl with a spoon, right on the cutting board or serving platter so the guests know to add the sauce to the dish.
- Pair with roasted or smashed potatoes and 1-2 meat dishes of your choice and encourage guests to use the chimichurri sauce liberally.
- Make up to two days ahead of a dinner gathering to make your hosting experience a bit less stressed, a bit more joyful.
Variations
- When the chimichurri is fully prepared, add it to one cup of good mayonnaise and stir well, until fully incorporated. This creates a chimichurri aioli that is absolutely incredible on sandwiches and for dipping French fries.
- Swap the cilantro for basil or and spoon over Italian meatballs. Voila! Basil chimichurri.
Make Ahead, Storage & Freezing
- Make up to 3 days ahead. The herbs will be freshest the day-of, but the flavor will be even better if stored in the refrigerator in an airtight container for 1-2 days.
- Store in the refrigerator for up to ten days. Best if used in 3-4 days for vibrancy of color.
- Store in the freezer for up to 3 months.
Frequently Asked Questions (FAQ)
Traditionally, no. The amount of garlic can impact the spiciness factor but chimichurri isn’t generally known for being “hot” or spicy. This Cilantro Chimichurri recipe does call for red pepper flakes or red chilis, so you can add as much or as little as you like.
You can absolutely substitute the cilantro for another leafy herb of your choice. Basil or Italian flat-leaf parsley are excellent options.
Grilled veggies, meats (steak, fish, and chicken) are the perfect pairings for this sauce. Try it drizzled over chevre or goat cheese and serve with crackers as a flavor-packed appetizer.
Cilantro Chimichurri
Equipment
- Medium mixing bowl
- Measuring cups and spoons
- Microplane or fine grater
- Whisk
- Cutting board or butcher block
- Chef's knife
- Jar or container for storage
Ingredients
- ½ cup avocado oil or olive oil
- 3 Tablespoons red wine vinegar
- 1 teaspoon fresh grated or finely minced garlic about 1 large clove
- ½ teaspoon Kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh Italian parsley
Instructions
- In a medium bowl, use a whisk to combine the oil, vinegar, grated garlic, and dry herbs and spices.
- Wash, pat dry, and finely chop the fresh herbs. Then fold the herbs into the oil and vinegar mixture until fully combined. *Cilantro stems are tender and can be used in the chimichurri but for other herbs, use only the leaves as the stems can be fibrous.
- For optimal flavor, cover and let sit at room temperature for an hour to allow the flavors to marinate.
- Spoon over your favorite grilled meats and veggies. Enjoy!
Notes
- A serving size is about 2 tablespoons and this recipe yields 8 servings (or roughly 1 cup of chimichurri).
- In place of the mixing bowl and whisk, use a 12-oz. jar with a lid and shake all ingredients vigorously for less dishes and a quick storage method.
- You can also make this sauce with a large mortar and pestle or in a food processor if you prefer.
- This chimichurri sauce will last in the fridge for about four days. Bring back to room temperature before using as the oil will solidify in the fridge.
- If cilantro isn’t your favorite of the herbs, swap it out with Italian parsley, basil, or whichever herbs you prefer. Part of the fun is playing with ingredients to see what delights you.
Nutrition
This recipe was previously published in Snohomish City Lifestyle by the creator of The Host Notes, Amber Dawn Schultheis, who is a long-time contributing writer for the publication. Find the article here!
