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+ servings
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.
Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 127kcal



  • 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.


  • 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.


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