Cilantro Chimichurri

5 from 5 votes
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Cilantro Chimichurri is an herbaceous Argentine sauce with endless versatility. Enjoy over grilled meat, roasted veggies or potatoes, grains, or fried eggs. Cilantro Chimichurri in a gold bowl with a spoon resting on the side

It’s no secret that we love getting saucy over here. From My Favorite Tahini Sauce to Garlic-Herb Sauce, this zippy Cilantro Chimichurri fits right in the mix.

Featuring fresh cilantro, parsley, and oregano with a generous pour of rice vinegar, this punchy sauce abounds with versatility.

  • Pour it over roasted fish, seared tofu or skirt steak, or drizzle it over a bowl of grains, lentils, and/or roasted veggies.
  • Drizzle over fried eggs and roasted potatoes for a dynamite brunch.
  • Turn it into a dip or spread by mixing a big spoonful with Greek yogurt, sour cream, or mayonnaise. 

How to Make Cilantro Chimichurri

One of the secrets to making a good chimichurri is to chop everything by hand. This way, you get a more textured sauce that doesn’t run the risk of turning into a paste if you were to blend it.

Another trick is to allow the aromatics to sit with the vinegar for 10 minutes before adding the herbs. This helps soften the sting of the shallots, and tames the heat of the chile.  

Cilantro Chimichurri is best served about 1 hour after it’s made, which gives the flavors time to marry. You can even prepare it 1 to 2 days ahead for a more boldly flavored condiment.

The IngredientsRecipe ingredients in separate bowls on a work surface with labels

  • 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. 
  • Oregano: A little oregano goes a long way due to its pungent, sharp flavor. Oregano is a classic contender in chimichurri sauces, and balances the other two herbs beautifully. 
  • Vinegar: While many chimichurri recipes call for red wine vinegar, I prefer a less sharp variety, such as rice vinegar. 
  • Shallots: Soaking the shallots in rice vinegar for 10 minutes helps soften their sting.
  • Garlic: 1 garlic clove goes a long way, especially after it has a chance to soak and marinate the herbs.
  • Chile: Look for a Fresno chile, which adds bright specks of red to the sauce. For less heat, remove the seeds and ribs.
  • Olive Oil: 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.

The Directions

Step 1: Soak Aromatics

Combine shallots, garlic, chile, and salt in a medium bowl. Add vinegar and let sit for 10 minutes.

Step 2: Add Herbs

Stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil until combined.Aromatics being soaked in vinegar, and herbs being mixed in

What do you Serve Chimichurri with?

This punchy sauce abounds with versatility. Spoon it over grilled meat or fish, drizzle it over a bowl of lentils or grains, or serve a spoonful over fried eggs and roasted potatoes for brunch.

It’s also delicious turned into a dip or spread by mixing a big spoonful with Greek yogurt, sour cream, or mayonnaise. 

Here are a few of my personal favorite uses:

  • Meat or Fish Topper: Spoon cilantro chimichurri over grilled skirt steak, tofu, or a meaty white fish, such as halibut.
  • Grain Bowl Sauce: Drizzle chimichurri over a bowl of cooked grains or lentils with roasted veggies for a hearty vegetarian meal.
  • Roasted Veggie Garnish: I love drizzling this chimichurri over roasted broccoli, cauliflower, and potatoes.
  • Fried Egg Finisher: Spoon sauce over fried eggs and serve alongside roasted potatoes for a dynamite breakfast or brunch.
  • Creamy Condiment: Mix 2 to 3 Tbsp. of chimichurri with a mix of Greek yogurt and mayonnaise and use a sauce or spread. This is especially delicious on roasted veggie sammies, burgers, and wraps.

Make-Ahead and Storage Tips:

  • Make-Ahead: Cilantro 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.

Sauteed broccolini with cilantro chimichurri spooned overtop

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 5 votes

Cilantro Chimichurri

Cilantro Chimichurri is an herbaceous Argentine sauce with endless versatility. Enjoy over grilled meat, roasted veggies or potatoes, grains, or fried eggs.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

Equipment

  • Chef's knife
  • Medium bowl

Ingredients  

  • 3 Tbsp. minced shallots
  • 1 garlic clove, minced
  • 1 small Fresno chile, seeds and ribs removed, minced
  • 1 tsp. kosher salt
  • 1/4 cup rice vinegar
  • 1/2 cup finely chopped fresh cilantro (measured after chopping)
  • 3 Tbsp. finely chopped fresh parsley
  • 2 Tbsp. finely chopped fresh oregano
  • 1/2 cup good quality extra-virgin olive oil
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Instructions 

  • Note: Chimichurri is best made 1 hour in advance. This allows time for the flavors of the herbs and aromatics to really develop and marry.
    Combine shallots, garlic, chile, and salt in a medium bowl. Add rice vinegar and let sit for 10 minutes.
    Stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil until combined.

Notes

Suggested uses: Spoon over grilled meat, white fish, shrimp or scallops. Drizzle over roasted veggies/potatoes, fried eggs, grains or lentils. You can also make into a creamy sauce by mixing with Greek yogurt, sour cream, or mayonnaise. 
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.

Nutrition

Serving: 2Tbsp. | Calories: 136kcal | Carbohydrates: 1g | Fat: 14g | Sodium: 290mg

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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2 Comments

  1. Debbie says:

    5 stars
    So good! I used 1 tsp. Red pepper flakes instead of the chili. I used it on rotisserie beef roast, steamed artichokes and dunked the French bread in the sauce.

  2. Jennifer says:

    5 stars
    Delish … just like all of Jamie’s recipes. Made a double batch and can’t wait to share. I cheated and put it in the personal blender for a few whirls instead of all that chopping. Having on grilled chicken and potatoes tomorrow.