Cilantro Chimichurri is an update to the classic herby, tangy, punchy, garlicky sauce with the addition of fresh cilantro. All made in the food processor in 15 minutes and it stores for days in the fridge.
Use it for chimichurri salmon, or as a marinade, sauce, or condiment for meat, vegetables, and more.
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Classic chimichurri is an Argentinian and Uruguayan staple with heavy notes of parsley and garlic. I love how versatile it is since it can be used as both a marinade and sauce for grilled meats and vegetables. Here's my take on this classic, with a twist!
Enter green chimichurri with cilantro!
This cilantro chimichurri recipe radiates fresh soft herbs and strong aromatics, all balanced with tangy vinegar and rich olive oil.
And here's the best part - it is ready in less than 15 minutes to use on anything from meat to vegetables to weekday sandwiches. Give this vibrant and full-flavored green sauce a try! Let's get started!
What is Chimichurri?
Chimichurri is an Argentine raw herb sauce made in two ways - green or red. Green chimichurri is heavy on parsley, oregano, and garlic, while red chimichurri is spicier thanks to the addition of smoked paprika and cayenne pepper.
With the bright addition of red wine vinegar, it is the perfect balance of fresh and piquant. Many people refer to it as 'Argentine BBQ sauce'.
Ingredients - Notes & Substitutions
This chimichurri recipe with cilantro requires a handful of ingredients that are easy to find in your pantry and fridge. We will need:
- Cilantro: use both the soft leaves and stems, which add so much flavor. Give it a good chop before adding it to the food processor.
- Parsley: flat-leaf Italian parsley has the best flavor and is the one I use here.
- Mint: use the mint leaves and discard the stems, as these are too fibrous and bitter. If you would like to use fresh oregano instead of mint, I would cut the quantity in half since fresh oregano has a strong, perfumey flavor.
- Garlic: a good amount of fresh garlic (6-8 whole cloves) adds depth and flavor.
- Shallots: peel and chop two shallots into large chunks to help out the food processor. If you can't find shallots, one small red onion is a good sub.
- Dried Oregano: a few teaspoons of dried oregano goes a long way.
- Red Pepper Flakes: for spice and heat. Adjust the quantity based on your desired heat level.
- Red Wine Vinegar: for acidic punch. White wine vinegar or apple cider vinegar would be a great sub.
- Salt + Pepper: to enhance all those herb-centric flavors and give it another kick of spice.
- Extra Virgin Olive Oil: adds richness and turns it into a sauce consistency. Use a good quality extra virgin olive oil for the best flavor.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chimichurri with Cilantro
This chimichurri cilantro sauce recipe takes less than 15 minutes, thanks to the help of your food processor. Here's how to do it:
Add all the ingredients to a food processor jar.
Lock the lid and pulse until it reaches a semi-fine consistency. Check for seasoning and adjust spices and acidity to taste.
Use as a marinade, sauce for serving, or as salad dressing. Store in an airtight container and refrigerate until ready to use.
How to Use
Chimichurri cilantro is an incredibly versatile recipe that can be used as a marinade, sauce, salad dressing, or jazzed up into a dip or spread. Some of my favorite ways to use it include:
Marinade: Use a few tablespoons to marinate meat and seafood like lamb, chicken, and salmon.
Sauce: Dress up simple baked chicken, potato wedges, air fryer broccoli, or carrot fries.
Dressing: Drizzle it on top of cucumber tomato avocado salad, Mexican chicken salad, or healthy pasta salad.
Dip / Spread: Stir 1-2 tablespoons of this sauce in ½ cup of Greek yogurt for a fun crudité dip or stir into mayo for a delicious sandwich spread.
How to Store
Leftover cilantro chimichurri can be stored in an airtight container or mason jar with a tight-fitting lid for up to 4 days in the fridge.
Feel free to drizzle a layer of olive oil on top to prevent it from browning too quickly.
Recipe Tips & Notes
- Replace mint with fresh oregano: If you would like to use fresh oregano instead of mint, half the quantity and pick the delicate leaves from the stems.
- Swap cilantro for parsley: If you are not a fan of cilantro, omit it completely and use an equal amount of fresh parsley.
- Vinegar: Red wine vinegar is traditional, but you can also use white wine vinegar or apple cider vinegar.
- Roughly chop the herbs first: This will prevent over-blending, ensuring the herbs stay fresh and green.
Frequently Asked Questions
Authentic chimichurri does not have cilantro. Its primary ingredients are fresh parsley, garlic, vinegar, and olive oil.
Yes, cilantro adds another depth of fresh herby flavor and is a wonderful adaptation of the classic chimichurri recipe.
Chimichurri, whether it be a dressing, marinade, or sauce, is made of fresh parsley, oregano, garlic, red wine vinegar, and olive oil, along with additions such as chile or shallot.
Both salsa verde and chimichurri are made with fresh herbs, garlic, and some sort of acid like vinegar or citrus juice. However, salsa verde includes tomatillos whereas chimichurri includes oregano, chile, and in our case today, cilantro.
More Green Sauce Recipes with Cilantro
These are all part of the Condiments & Sauce Recipes collection:
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📖 Recipe
Cilantro Chimichurri
Equipment
- Food processor
Ingredients
Makes about 2½ cups
- 2 cups chopped cilantro leaves and light green stems
- ½ cup chopped parsley flat-leaf parsley
- ½ cup mint leaves
- 6-8 cloves garlic
- 2 shallots chopped into chunks
- 2 teaspoons dried oregano
- 1½ tablespoon red pepper flakes
- 6 tablespoons red wine vinegar
- 1½ + ½ teaspoon salt adjust as needed
- 1 + ½ teaspoon fresh ground black pepper
- ⅔ cup extra virgin olive oil
Instructions
- Add all the ingredients to a food processor jar. Lock the lid and pulse until it reaches a semi-fine consistency. Check for seasoning and adjust spices and acidity to taste.
- Use as marinade, sauce for serving, or as a salad dressing. Store in an airtight container and refrigerate until ready to use.
Video
Notes
- Replace mint with fresh oregano: If you would like to use fresh oregano instead of mint, half the quantity and pick the delicate leaves from the stems.
- Swap cilantro for parsley: If you are not a fan of cilantro, omit it completely and use an equal amount of fresh parsley.
- Vinegar: Red wine vinegar is traditional, but you can also use white wine vinegar or apple cider vinegar.
- Roughly chop the herbs first: This will prevent over-blending, ensuring the herbs stay fresh and green.
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