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Cilantro Chimichurri Recipe

Cilantro Chimichurri Recipe

A fresh, vibrant cilantro chimichurri sauce made with herbs, garlic, olive oil, and vinegar. This easy no-cook recipe is perfect as a marinade, dip, or topping for grilled meats, vegetables, and more.
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Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Condiment, Sauce
Cuisine: Latin American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Fresh cilantro Leaves and tender stems
  • 3 –4 cloves Garlic Minced
  • 1/2 cup Olive oil Extra virgin preferred
  • 2 –3 tbsp Red wine vinegar Or rice vinegar
  • 1 –2 tsp Red pepper flakes Optional
  • 1 –2 tsp Oregano Dried or fresh
  • 1/4 cup Red onion or shallot Finely chopped
  • 1/2 tsp Salt Adjust to taste
  • 1/4 tsp Black pepper
  • 1 –2ts p Lemon or lime juice Optional

Equipment

  • 1 Knife For chopping herbs
  • 1 Cutting Board For prep
  • 1 Food processor or blender Optional for quick mixing
  • 1 Mixing Bowl For combining ingredients
  • 1 Spoon or whisk For stirring
  • 1 Airtight container For storage

Method
 

Step 1: Prepare Ingredients
  1. Wash and dry the cilantro thoroughly. Peel the garlic and finely chop the onion or shallot.
    Cilantro Chimichurri Recipe
Step 2: Chop Cilantro
  1. Finely chop the cilantro leaves and tender stems using a sharp knife.
    Cilantro Chimichurri Recipe
Step 3: Mince Garlic and Onion
  1. Mince the garlic and onion into very small pieces for even flavor distribution.
    Cilantro Chimichurri Recipe
Step 4: Combine Ingredients
  1. Add chopped cilantro, garlic, onion, oregano, red pepper flakes, salt, and pepper to a bowl or food processor.
    Cilantro Chimichurri Recipe
Step 5: Add Liquids
  1. Pour in olive oil and vinegar. Mix well or pulse gently until everything is combined but still slightly textured.
    Cilantro Chimichurri Recipe
Step 6: Adjust Consistency
  1. Add more olive oil if the sauce is too thick or add more chopped herbs if it is too thin.
    Cilantro Chimichurri Recipe
Step 7: Let It Rest
  1. Allow the chimichurri to sit for 20–30 minutes before serving so the flavors can blend properly.

Notes

  • For best flavor, let the chimichurri rest for at least 30 minutes before serving.
  • Store in an airtight container in the refrigerator for up to 1–2 weeks.
  • Add a thin layer of olive oil on top before storing to keep it fresh.
  • Can be frozen in ice cube trays for up to 3 months.
  • Avoid over-blending to maintain a slightly chunky texture.