• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Dressings & Sauces

    Easy Cilantro Chimichurri Sauce

    Published: Aug 12, 2020 / Modified: Jul 9, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    95 shares
    Jump to Recipe Print
    images of ingredients and finished chimichurri sauce separated by a text box
    images of chopped herbs and chimichurri sauce separated by a text box
    cilantro chimichurri sauce in a glass jar on a counter surrounded by herbs
    image of cilantro chimichurri with a green text box with recipe title on top

    Cilantro chimichurri sauce is an incredibly flavorful recipe that’s ready in under 10 minutes! Made with fresh cilantro, parsley, oregano, and mint, it’s bursting with fresh tastes and goes well with veggies, fish, chicken, and steak.

    side view of cilantro chimichurri in a glass jar surrounded by herbs

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Do you have an overflowing herb garden at the moment? Even if you don’t, it’s peak season for fresh herbs right now, so you’re probably seeing recipes that highlight herbs (like this cilantro chimichurri) all over the place.

    This recipe is FULL of summer’s best aromatics, especially cilantro, as the name suggests, but I also added a few of my other favorites in there. If you’re not familiar with chimichurri, it’s a sauce that’s commonly used in Mexican and South American cuisine. In addition to herbs, it usually has garlic, oil, vinegar, and red pepper flakes.

    As you can imagine, the flavor of chimichurri is INCREDIBLE! So fresh, so complex, yet so easy to make. With the help of a food processor, you can whip up cilantro chimichurri in almost no time. Even if you don’t have a food processor and chop the herbs by hand, it’s still a fast recipe.

    After you make this flavor-loaded sauce, you can use it on grilled or roasted veggies (like my Grilled Sweet Corn with Cilantro Chimichurri), add it to eggs, drizzle it over tacos or bowls, or use it as a marinade for steak or chicken. With so much versatility, there is absolutely no reason you shouldn’t make this recipe ASAP! You need to try chimichurri to see just how flavorful it is.

    cilantro, mint, parsley, oregano, olive oil, red wine vinegar, and garlic on a counter

    How to Make Cilantro Chimichurri

    1. Add the herbs and garlic to a food processor and pulse until finely chopped. Alternatively, you can chop the herbs with a chef’s knife.
    2. Add the liquid (olive oil and red wine vinegar), salt, and red pepper flakes to the food processor. Pulse until blended. Taste, and adjust seasonings as needed.

    Wait, that’s it?!!!! Told you it was easy!

    • fresh herbs chopped up in a food processor on a counter
    • fresh herbs chopped and pulsed with olive oil in a food processor

    Expert Tips

    • Feel free to mix up the herb combinations. Cilantro chimichurri is obviously heavy on the cilantro, but if you don’t have that much on hand, or if you want to use more of another herb instead, go for it. The recipe has a total of 1.5 cups of herbs, which can be broken down into whatever amounts of certain herbs you want. I recommend always using some cilantro and parsley, though.
    • To prevent a bitter taste, stir in the olive oil by hand instead of pulsing it in the food processor. The first few times I made chimichurri, I did not have any issue blending the olive oil with the rest of the ingredients. However, one time my chimichurri was bitter, which could have been caused by pulsing the olive oil. If you want to avoid this possibility, only use the food processor to chop the herbs and garlic, then mix in the olive oil with a spatula afterwards.
    • For whatever reason, my food processor does not chop up garlic cloves that well. I like to mince the garlic or run it through a garlic press before adding it to the food processor for best results.
    • Instead of red wine vinegar, you can use another acid, such as lime or lemon juice.

    How long can you keep chimichurri in the refigerator?

    Cilantro chimichurri will last in the fridge for 2 to 3 weeks in an airtight container. Be sure to give it a good stir before using, and always smell it to ensure that it has not gone bad.

    cilantro chimichurri sauce in a glass jar on a counter surrounded by herbs

    More Condiment Recipes

    • Mint Basil Pesto
    • Roasted Cherry Tomato Sauce with Fresh Herbs
    • Healthy Creamy Jalapeno Sauce
    • Canned San Marzano Tomato Sauce
    • The Best Avocado Spread with Garlic
    • Honey Jalapeno Lime Dressing

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    cilantro chimichurri sauce in a glass jar on a counter surrounded by herbs

    Cilantro Chimichurri

    A flavorful herb sauce and marinade, made with cilantro, parsley, oregano, and mint.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins
    Servings: 8
    Calories: 127kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Food processor

    Ingredients 

    • 1 cup cilantro leaves
    • ¼ cup parsley leaves
    • 2 tablespoon oregano leaves
    • 2 tablespoon mint leaves
    • 3 cloves garlic - minced
    • ¼ teaspoon salt
    • ¼ teaspoon red pepper flakes
    • ½ cup olive oil
    • ¼ cup red wine vinegar

    Instructions

    • Combine the cilantro, parsley, oregano, mint, and garlic in a food processor. Pulse until the herbs are finely chopped. Add the salt, red pepper flakes, olive oil, and red wine vinegar. Pulse for a few more seconds until combined. Taste, and adjust seasonings as needed.

    Notes

    • If you don’t have a food processor, you can still make this recipe. Use a sharp knife to finely chop the herbs and garlic, and mix in the rest of the ingredients by hand.
    • While I don’t usually have this issue, sometimes pulsing or blending the olive oil with the other ingredients can lead to a bitter taste. To prevent this, mix in the olive oil by hand after you chop the herbs.
    • Leftovers will last in an airtight container in the fridge for 2 to 3 weeks. Stir well before using.

    Nutrition

    Serving: 2tablespoon | Calories: 127kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 77mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Enjoy! – Lizzie

    More Dressing and Sauce Recipes

    • spaghetti coated in green pasta sauce in a serving bowl.
      Green Pasta Sauce
    • olive oil with roasted garlic, chopped rosemary, and salt in a bowl
      Roasted Garlic Olive Oil for Dipping
    • roasted garlic butter in a bowl next to napkin, board, roasted garlic, and a knife
      Roasted Garlic Butter
    • cilantro garlic sauce in a bowl surrounded by ingredients
      Lime Cilantro Garlic Sauce
    95 shares

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Large skillet with chicken thighs, couscous, and vegetables next to ingredients.
      Couscous with Chicken and Spring Vegetables
    • Gnocchi with feta dinner in a bowl next to herbs, ingredients, and a napkin.
      Sheet Pan Gnocchi with Feta, Broccoli, and Herb Sauce
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.