This fresh and tangy Cilantro Chimichurri Sauce pairs perfectly with anything from grilled meats to roasted veggies. It's packed with some of the typical flavors of classic Argentinian Chimichurri, like fresh parsley, garlic, red wine vinegar, and olive oil. This tasty variation also includes cilantro and lime juice to brighten it up. It's a simple sauce that will pack a punch with whatever you put it on!

Ingredients You'll Need

Parsley: One cup, loosely packed, fresh flat-leaf (Italian) parsley. It adds a nice clean and peppery taste and is typical of authentic Chimichurri.

Cilantro: Since this is Cilantro Chimichurri Sauce, you'll need plenty of Cilantro. One cup loosely packed fresh cilantro for a tangy citrusy flavor.

Garlic and Onion: You'll need two cloves of garlic and half a red onion. You can substitute a white onion, however it will have a sharper more pungent flavor, so red onion is best in this recipe.

Jalapeño: One jalapeño to give this sauce a little spice. If you don't like the heat, you can leave this out.

Lime: The juice of one lime brightens up the Chimichurri Sauce with Cilantro. The juice of one lime is about two tablespoons.

Red Wine Vinegar: Two tablespoons red wine vinegar for some vibrant acidity.

Olive Oil: Use half a cup of good quality extra virgin olive oil.

Seasoning: Sea Salt, Pepper, and Crushed Red Pepper to taste.

How to Make Chimichurri Sauce with Cilantro

There are two ways you can make this Chimichurri Recipe with Cilantro. You can finely chop everything by hand or use a small food processor (or immersion blender).

If Chopping by Hand:

Finely chop the parsley, cilantro, and red onion. Mince the garlic and jalapeño. Add to a small bowl with the lime juice, red wine vinegar, olive oil, salt, pepper, and crushed red pepper. Stir well to combine.

If Using a Food Processor:

Roughly chop the red onion, jalapeño, and garlic. Add to a food processor with the parsley, cilantro, lime juice, and red wine vinegar. Pulse a few times until chopped. Add in the olive oil and spices. Pulse a few more times until combined. Do not over process it, you want to see some texture and small chunks. Add to a small bowl to serve.

Notes:

This recipe makes about 1 cup of sauce. You can serve immediately, or for more flavor, let it sit for an hour to let the flavors meld together.

Store in an airtight container for 3-5 days in the refrigerator.

Uses for Chimichurri Sauce

If you're wondering how to use Chimichurri, then you've come to the right place. It's a super versatile condiment that goes great with many things! Here are just a few ideas to get you started:

Drizzle over grilled steak, chicken, fish, shrimp, or veggies.
Use it as a marinade for chicken or steak before grilling or roasting.
Mix with pasta and fresh vegetables for pasta salad.
Use as a dip for crusty bread.
Toss a little with roasted potatoes.

If you make this recipe, leave a comment and let me know what you served it with. I love to hear from you!

Other Recipes to Consider

Cilantro Chimichurri

Author: Nicole | Fresh Apron
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: About 1 Cup 1x

Print Recipe

Description

This fresh and tangy Cilantro Chimichurri Sauce pairs perfectly with anything from grilled meats to roasted veggies. This tasty Chimichurri variation includes cilantro and lime juice to brighten it up. It's a simple sauce to make that will pack a punch with whatever you put it on!

Ingredients

Scale

1 cup fresh flat-leaf parsley, loosely packed
1 cup fresh cilantro, loosely packed
½ small red onion
2 cloves garlic
1 jalapeno (optional)
1 lime, juiced (about 2 tablespoons)
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
dash of crushed red pepper
salt and pepper, to taste

Instructions

If Chopping by Hand

Finely chop the parsley, cilantro, and red onion. Mince the garlic and jalapeño. Put in a small bowl.
Add lime juice, red wine vinegar, olive oil, and crushed red pepper. Stir well to combine.
Season with salt and pepper to taste.

If Using a Small Food Processor (or immersion blender)

Roughly chop red onion, jalapeno, and garlic. Add to a food processor with the parsley, cilantro, lime juice, and red wine vinegar.
Pulse a few times until everything is finely chopped. Add in the olive oil and crushed red pepper. Pulse a few more times until combined. Do not over-process it, you want to see some texture and small chunks.
Season with salt and pepper to taste.

Notes

You can serve immediately, or for more flavor, let it sit for an hour to let the flavors meld together.