Cilantro Chimichurri is a bright, zesty green sauce made with fresh cilantro, garlic, lime, vinegar, and olive oil. It takes just minutes to make and adds incredible flavor to grilled meats, chicken, fish, vegetables, and tacos.
Inspired by traditional Argentine chimichurri, this version has a fresh Mexican twist with cilantro and lime. Keep a jar in the fridge and you’ll find plenty of ways to use it!
Why You’ll Love This Recipe ❤️
- Quick and easy. Ready in just minutes.
- Big flavor. Fresh cilantro, garlic, lime, and vinegar pack a punch.
- So versatile. Perfect with steak, chicken, fish, tacos, and vegetables.
- Make it ahead. The flavors get even better as it rests.
-Maggie
Ingredients
- Fresh cilantro leaves
- Red onion
- Fresh garlic cloves
- Extra virgin olive oil
- Red Wine vinegar
- Fresh lime juice
- Salt
- Ground black pepper
- Red bell pepper
- Red pepper flakes (optional)
- Fresh oregano (optional)
A handful of ingredients create an easy way to deliver a punch of flavor. Just like traditional chimichurri sauce, it’s a great sauce for a wide variety of dishes.
Substitutions
- You won’t believe the flavor that this cilantro version brings! Fresh cilantro is best for this recipe. You can substitute flat-leaf parsley or Italian parsley, but the flavor will be different.
- Instead of red wine vinegar, you can use apple cider vinegar or white wine vinegar.
- If you’re not a fan of heat, feel free to omit the red pepper flakes. Or, if you like spicy food, add 1 jalapeno.
Instructions
- In a food processor or blender, blend the cilantro, and cloves of garlic until finely chopped.
- Add the rest of the ingredients.
- Mix until well combined.
- Taste and adjust seasoning as needed.
This recipe is as straightforward as they come – just one of the reasons why it’s a favorite sauce in my kitchen.
Transfer the chimichurri to a mason jar and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Serve with grilled meat, chicken, fish, vegetables, tacos, and more.
Pro Tips
When blending, aim for a slightly chunky texture rather than completely smooth. This gives the chimichurri a rustic texture and lets the fresh herbs shine.
No food processor? No problem! Finely chop the ingredients by hand and mix everything together in a bowl.
🙋🏻♀️ Frequently Asked Questions
It’s a fresh herb sauce made with cilantro, garlic, oil, vinegar, and seasonings. It’s inspired by traditional chimichurri with a Mexican twist.
The red chili flakes are optional. Leave them out for a mild version or add more for extra heat. For more heat, add a chopped jalapeño.
Absolutely! Finely chop the ingredients by hand and mix everything together.
Storing Instructions
If you plan to store this magical green goodness, ensure you keep it in an airtight container or sealed jar in the refrigerator. It can last for about 2 weeks.
For even longer storage, you can freeze it in an ice cube tray, then transfer the frozen cubes to a zip-top bag. Each cube will be a perfect single serving of chimichurri!
Try this sauce with:
- Chipotle Carne Asada
- Mexican Burger
- Tacos de Camaron
- Northern Style Mexican Beef Skewers
- Mexican Grilled Chicken Recipe
- Carne Asada Street Tacos
- Mulitas de Asada
This Cilantro Chimichurri is an easy way to add fresh, vibrant flavor to almost any meal. Make a batch, keep it in the fridge, and spoon it over everything from carne asada to tacos and grilled vegetables.
Cilantro Chimichurri
Ingredients
Instructions
- In a food processor or blender, blend the cilantro, and garlic until finely chopped. Add the chopped onion and chopped red bell pepper.
- Add the olive oil, red wine vinegar, lime juice, salt, black pepper and red chili flakes (if using).
- Mix until well combined.
- Taste and adjust seasoning as needed.
- Transfer the chimichurri to a jar and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve with grilled meat, chicken, fish or vegetables.
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