This Cilantro Chimichurri recipe is bright, bold, and bursting with fresh flavor. It’s a zesty variation on the classic Argentinian chimichurri, made with fresh cilantro, garlic, olive oil, and red wine vinegar for the perfect tang. Ready in about 5 minutes, it’s ideal for drizzling over grilled steak, chicken, seafood, vegetables, tacos, or using as a marinade or spread.
Why you’ll love this sauce
Chimichurri is a fridge staple for many home cooks because it adds instant freshness and depth without much effort. This cilantro-forward version swaps parsley for cilantro for a brighter, more herbaceous flavor that complements bold grilled meats and Mexican-inspired dishes especially well. The mixture of garlic, red wine vinegar, oregano, and a touch of crushed red pepper creates a harmonized sauce that is both tangy and savory.
Make a double batch and keep it on hand to lift weeknight meals—it’s equally delicious spooned over tacos, tossed with grilled vegetables, or used as a quick marinade for steaks and seafood.
Ingredients
Below are the best ingredients to use for this cilantro chimichurri, with notes on what each one contributes and substitution options. For exact measurements, see the recipe card further down.
- Cilantro – Use fresh cilantro with bright green leaves. A few of the thinner stems are fine, but remove any long or woody stems for the best texture.
- Extra virgin olive oil – Provides richness and mouthfeel. Avocado oil can be substituted for a milder flavor and higher smoke point if desired.
- Red wine vinegar – Adds acidity and brightens the herbs. Lemon juice can work in a pinch, though the flavor will be slightly different.
- Garlic – Fresh garlic cloves give the most vibrant flavor since this sauce is not cooked.
- Dried oregano – Adds savory, earthy depth. If you have fresh oregano, use about double the amount.
- Crushed red pepper flakes – Adds a touch of heat. Adjust to taste or omit for a milder sauce.
- Salt and black pepper – Essential for seasoning and balancing the flavors.
Instructions
- Add cilantro, red wine vinegar, minced garlic, oregano, crushed red pepper flakes, salt, and black pepper to a food processor or high-powered blender. Add half of the olive oil and pulse or blend for about 15–20 seconds until the herbs are finely chopped but still retain some texture.
- Transfer the blended mixture to a medium bowl, pour in the remaining olive oil, and stir to combine. Taste and adjust salt, pepper, or vinegar as needed. Serve immediately or store in an airtight container in the refrigerator.
Cilantro chimichurri keeps well in the refrigerator for up to two weeks, though it is at peak freshness and flavor within the first seven days.
Ways to use it
Cilantro chimichurri is incredibly versatile. A simple drizzle can turn an ordinary meal into something memorable — try it on quesadillas, tacos, grilled meats, seafood, roasted vegetables, or mixed into grain bowls. It also works well as a salad dressing if thinned with a touch more vinegar or olive oil.
Here are some of the most popular pairings and uses:
- Tacos: Spoon over steak, shrimp, or grilled vegetables for bright, herb-forward flavor.
- Fajitas: Add a fresh, tangy finish to cooked peppers, onions, and protein.
- Quesadillas: Drizzle over cheese or protein-filled quesadillas for a vibrant contrast.
- Grilled meats: Serve alongside or spooned over grilled chicken, steak, salmon, or shrimp.
- Grilled vegetables: Toss with charred vegetables or use as a finishing sauce for skewers.
You can also blend chimichurri with mayonnaise or Greek yogurt to create a creamy spread for sandwiches, burgers, or as a dip. As a marinade, use approximately 1/2 cup sauce per pound of meat and allow the protein to marinate for at least 30 minutes, up to a few hours for deeper flavor.
More sauce ideas
If you enjoy this cilantro chimichurri, try other homemade sauces to vary the flavors in your kitchen. Bright herb sauces, fruity hot sauces, and nut-forward salsas all pair well with grilled or roasted dishes.
Garlic Parmesan Sauce
Mango Habanero Sauce
Salsa Macha
Creamy Quesadilla-Style Sauce
Cilantro Chimichurri Sauce
13 ounces
5 minutes
5 minutes
Whitney Bond
Ingredients
- 1 cup fresh cilantro, chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons minced garlic cloves
- 1 tablespoon dried oregano or 2 tablespoons fresh oregano leaves
- 2 teaspoons crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 tablespoons extra virgin olive oil
Instructions
- Add the cilantro, red wine vinegar, garlic cloves, oregano, red pepper flakes, salt, and black pepper to a food processor or high-powered blender. Add 3 tablespoons of olive oil and blend for 15–20 seconds until the herbs are finely chopped.
- Transfer the mixture to a medium bowl. Add the remaining 3 tablespoons of olive oil and stir to combine. Taste and adjust seasoning. Store in the refrigerator until ready to serve.
Notes
- No food processor? Finely chop the cilantro and garlic and stir the ingredients together in a bowl for a chunkier version.
- Make it milder: Omit or reduce the crushed red pepper flakes to ½ teaspoon or to taste.
- Storage: Best within 7 days for peak flavor; stored in an airtight container in the fridge it will keep up to 2 weeks.
- As a marinade: Use about ½ cup chimichurri per pound of meat and marinate for at least 30 minutes for noticeable flavor; marinate longer if time allows.