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.
1teaspoonfresh grated or finely minced garlicabout 1 large clove
½teaspoonKosher salt
½teaspoonsmoked paprika
½teaspoonred pepper flakes
½teaspooncoriander
¼teaspoondried oregano
¼teaspooncumin
½cupfinely chopped fresh cilantro
¼cupfinely 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.