Cilantro Chimichurri Sauce
If you love bold flavors with just the right touch of heat, Cilantro Chimichurri Sauce will be your new favorite dip! Easy to whip up in just 10 minutes, this vibrant sauce is a great dip for homemade bread, or the perfect accompaniment to meat, fish and veggies!
Get the Scoop!
- Fresh and Bold Flavor: The combination of cilantro, parsley, oregano, garlic, and shallot creates an herb-packed sauce bursting with flavor.
- Perfect Balance: White wine vinegar, lemon juice, and red pepper flakes add a tangy kick and just the right amount of spice.
- Easy to Make: Ready in minutes with simple ingredients, it’s great as a marinade, topping, or dipping sauce for a wide range of dishes.
Whether you’re drizzling chimichurri sauce with cilantro over grilled meats, tossing it with veggies, or using it as a dip for crusty bread, this zesty sauce packs a flavorful punch that livens up any meal. It’s one of my favorite sauces to serve over grilled pork tenderloin and roasted chicken!
If you love cilantro like I do, try this loaded Cowboy Queso, or a big scoop of Fire Roasted Salsa that’s everyone’s favorite double dip!
What You’ll Need
Get ready for some intense flavor with this ingredient combo! For quantities, see the recipe card.
- cilantro, parsley and oregano leaves (remove stems)
- shallot (can substitute onion)
- garlic cloves
- white wine vinegar (can substitute other vinegars)
- lemon juice (fresh squeezed is best)
- red pepper flakes
- coarse sea salt and black pepper
- olive oil or avocado oil
Step by Step Instructions
- Add cilantro, parsley, oregano, shallot, and garlic cloves into your food processor or blender. Pulse on medium speed until everything is finely minced.
- Pour in vinegar, lemon juice, red pepper flakes, salt and black pepper to the mixture. Pulse again on medium speed until the ingredients come together.
- Slowly pour in the olive or avocado oil while pulsing on medium speed until the oil is fully incorporated and the sauce is smooth.
- Adjust the oil amount to your preferred thickness, less for a chunkier texture, more for a smoother, saucier finish.
Favorite Pairings
This cilantro chimichurri sauce is fantastic drizzled over grilled steak, chicken, or fish, tossed with roasted vegetables, or served alongside potatoes and beans. It also makes a vibrant dipping sauce for crusty bread.
Variations
- Swap oregano for fresh thyme or basil for a different herbal twist.
- Use lime juice instead of lemon for a slightly different citrus note.
- Add a jalapeño or serrano pepper for extra heat.
- Stir in toasted pine nuts or walnuts after blending for a nutty flavor.
Dip Tips
- Use fresh herbs and remove stems to avoid bitterness.
- Pulse rather than blend continuously to keep some chunky texture.
- Adjust oil slowly to control thickness.
- Let the sauce rest in the fridge for at least 30 minutes to blend flavors.
Recipe FAQ
Yes! Finely chop the herbs, shallot, and garlic by hand and whisk the rest together, though the texture will be chunkier.
It’s mildly spicy from the red pepper flakes, but you can adjust or omit them.
Yes, it’s naturally both gluten-free and vegan.
Storage Guide
- This is a great dip to make ahead up to 3 days in advance! Keep it in an airtight container in the refrigerator until ready to serve.
- Store chimichurri sauce in an airtight container in the fridge for up to one week. Flavors deepen over time. Stir before serving and add a splash of oil or vinegar if it thickens too much.
- You can freeze chimichurri sauce in ice cube trays for easy portions, just thaw before using.
Cilantro Chimichurri Sauce
*See notes in post for detailed tips, photos and instructions.
Equipment
- food processor or blender
- measuring cups and spoons
- serving bowl and spoon
Ingredients
- 1 cup cilantro leaves - remove the stems
- ½ cup parsley leaves - remove the stems
- ⅛ cup oregano leaves - remove the stems
- 1 shallot (or onion) - 2-3 tablespoons
- 2 garlic cloves
- ¼ cup white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes
- ½ teaspoon coarse sea salt
- ¼ teaspoon black pepper
- ½ cup olive oil or avocado oil
Instructions
- In a food processor add the cilantro, parsley, oregano, shallot, and garlic cloves. Pulse on medium speed until everything is minced.1 cup cilantro leaves,1/2 cup parsley leaves,1/8 cup oregano leaves,1 shallot (or onion),2 garlic cloves
- Add the vinegar, lemon juice, and dried seasonings. Pulse on medium speed until it has all come together.1/4 cup white wine vinegar,1 tablespoon lemon juice,1 teaspoon red pepper flakes,1/2 teaspoon coarse sea salt,1/4 teaspoon black pepper
- Add the oil. Pulse on medium speed until the oil is fully incorporated.1/2 cup olive oil or avocado oil
- You can add less or more oil depending on how thick you like your sauce.
Notes
- This is a great dipping sauce for bread or crostini. It also tastes delicious over meat, fish, potatoes, vegetables or beans.
- The recipe can be easily doubled.
- Make this up to 3 days ahead and store in an airtight container in the fridge.
- Store leftovers in the refrigerator for up to 1 week in an airtight container.
- You can freeze chimichurri sauce in ice cube trays for easy portions, just thaw before using.
Nutrition
*Nutrition info is an auto generated estimate.
