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A zesty, fruit-forward chimichurri sauce that doubles as a marinade and dressing. Enjoy this 10-minute cherry chimichurri on grilled meat or fish, salads, or in grain bowls.
Table of Contents
Why You’ll Love this Cherry Chimichurri Sauce
Cherries add unexpected but welcome sweetness to this chimichurri sauce.
During peak summer months when cherries are at their prime, I’m always thinking of innovative ways to use them.
The best cherries have taut, shiny skin, so look closely when purchasing from your local farmers market or grocery store.
The meaty texture of fresh cherries holds up beautifully in this sauce, which goes well with grilled meat or fish, veggies, or even more delicate bases like salads and grain bowls.
This fruity take on chimichurri has all the characteristics of your favorite sauce—deep aromatic notes, an herbaceous backbone, and a pleasant vinegar tang.
Now let it work its magic by adding some fresh zing to your summertime meals!
Recipe Ingredients
- Cherries: Fresh is best here (rather than frozen). Use a cherry pitter to easily remove the pit, and then dice the cherries.
- Shallots: The harsh bite of shallots as they soften in the vinegar and olive oil.
- Vinegar: I like using red wine vinegar, which has a sharper tang than other varieties. Alternatively, you can use white wine vinegar.
- Cilantro: The predominant herb in this chimichurri is cilantro, which adds a tangy, citrusy backbone. Make sure to measure all of the herbs AFTER finely chopping.
- Parsley: Parsley adds a clean, peppery punch and subtle earthiness to the chimichurri.
- Mint: A little untraditional, however fresh mint pairs beautifully with cherries. Alternatively, you can just a more classic herb like oregano.
- EVOO: It’s important to use a good quality olive oil for chimichurri. Aim for something that’s bright, as opposed to bitter, with a clean, not-too-grassy finish.
- Lime: Pairing two acids (vinegar + lime) creates more dynamic flavor.
For the full list of recipe ingredients and substitutions, see the recipe card below.
Step-by-Step Instructions
Step 1: Soak shallots and garlic in vinegar and lime for 10 minutes. This helps to soften their bite.
Step 2: Add remaining chimichurri ingredients. Using a fork, whisk in olive oil until combined.
Serving Suggestions:
This punchy sauce abounds with versatility. Here are some of my favorite ways to use it:
- Grilled Meat or Fish. Especially steak, blackened salmon, or shrimp skewers.
- Roasted Veggies. This chimichurri sauce will bring to LIFE any roasted veggie, from mushrooms and cauliflower to zucchini and sautéed broccoli.
- Grain Bowls. Drizzle over your favorite grain and veggie bowl for a delicious sauce.
- Salads. Whether it’s a raw or roasted veggie salad, this sauce will instantly elevate it!
Make-Ahead and Storage Tips:
- Make-Ahead: Cherry chimichurri is best made 1 hour in advance. This allows the flavors of the herbs and aromatics time to really develop and marry.
- Store: Refrigerate leftover chimichurri in a sealed jar or Tupperware container for up to 5 days. The flavor will continue to develop, which I personally love after 2 to 3 days.
More Easy Sauce Recipes to Try:
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Cherry Chimichurri Sauce
Equipment
- Chefs knife and cutting board
Ingredients
- 2 garlic cloves, minced
- 2 Tbsp. minced shallots
- 2 Tbsp. red wine vinegar
- 2 Tbsp. fresh lime juice
- 1/2 cup pitted and minced fresh cherries
- 1/2 cup minced fresh cilantro
- 1/4 cup minced fresh parsley
- 2 Tbsp. finely chopped fresh mint leaves
- 3/4 tsp. kosher salt
- Pinch of crushed red pepper flakes
- 1/2 cup extra-virgin olive oil
Optional Chicken or Shrimp Skewers
- 1 – 1.25 lbs. cubed boneless, skinless chicken breast or peeled and deveined shrimp
- 2 Tbsp. extra-virgin olive oil
- Kosher salt and black pepper to taste
Instructions
- Combine garlic, shallots, vinegar, and lime juice in a large glass measuring cup or medium mixing bowl; let stand for 10 minutes.Add cherries, cilantro, parsley, mint, red pepper flakes, and salt. Using a fork, whisk in olive oil. Spoon chimichurri over meat, fish, or veggies, or use as a dressing for salads or grain bowls.
- If making skewers, toss chicken or shrimp with olive oil, salt, and pepper. Thread each piece on a soaked wooden or metal skewer. Grill on a grill pan or outdoor grill over medium-high heat until cooked through. Serve over white rice with cherry chimichurri sauce.
Notes
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- Make-Ahead: Cherry chimichurri is best made 1 hour in advance. This allows the flavors of the herbs and aromatics time to really develop and marry.
-
- Store: Refrigerate leftovers in a sealed jar or Tupperware container for up to 5 days. The flavor will continue to develop, which I personally love after 2 to 3 days
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Fantastic!!
This is so unexpectedly phenomenal. My husband grilled flank steak last night and it was the perfect topping. I’ll try it on shrimp next, as the recipe suggests.
Thanks again for your sharing
Made cherry chimichury
It’s easy delicious I used on
Grilled pork loin marinated for
45 minutes my new marinate
for pork and chicken
Superb flavors I never tried
My go to marinate
Thanks so very much
Five stars two thumbs up