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You know that moment when you’re grilling out back and suddenly realize something’s missing? It’s not the meat (though, yum), or the fire (I may or may not have set off the smoke alarm, but that’s another story). It’s that little pop of flavor that makes everything sing—a sauce, a drizzle, a scoop of something bright, herby, and just plain irresistible. Last summer, a good friend from Argentina handed me a jar of homemade cilantro chimichurri to go with our steak, and oh my goodness… my world changed. I’d had classic chimichurri before, but this cilantro twist? Pure magic. Let’s just say, the bottle didn’t make it through the weekend. And now I want everyone to try it!
Why You’ll Love This
- Fresh, bold flavors that brighten any meal
- Super quick—ready in 10 minutes, if you don’t get sidetracked by taste-testing (happens every time!)
- Versatile! Perfect drizzled on grilled meats, veggies, seafood, or even swirled into soups
- Great for meal prep—flavor gets even better after a day in the fridge
- It’s naturally dairy-free, gluten-free, vegan, and loaded with good-for-you herbs
- Basically, it makes you look like a kitchen genius with almost no effort
Ingredients & Friendly Tips
This isn’t one of those “run to three stores” recipes—it’s got stuff you’ll recognize, promise. Here’s the scoop:
- Fresh Cilantro: This is the star! Look for bright green leaves. (If you have cilantro haters at home, swap in some flat-leaf parsley for half the amount—but don’t skip it all! It’s truly what makes this chimichurri shine.)
- Fresh Parsley: I like using about half as much parsley as cilantro for balance and that “classic” chimichurri vibe.
- Garlic: Use fresh cloves for the best zap. I usually go with 2–3, but you do you.
- Red Wine Vinegar: Gives everything that zippy, tangy backbone. Apple cider vinegar works in a pinch, just slightly sweeter.
- Olive Oil: Go with a good one—you’ll taste it! No need for your fanciest, but skip the super bitter stuff.
- Crushed Red Pepper: For a bit of heat. Adjust to taste! Or, swap in a finely chopped fresh chili for even more kick.
- Oregano: Dried is totally fine here. Adds a touch of earthy, almost woodsy flavor.
- Salt & Black Pepper: Start small, taste, and adjust. Seriously, taste it. I always end up adding a bit more!
Optional twists: Sometimes I toss in a squeeze of lemon juice for extra brightness, or a little grated lime zest if I want things citrusy. And if you’re feeling daring, a hint of smoked paprika can be super fun.
How to Make Cilantro Chimichurri (Step-by-Step)
Don’t let “chimichurri” intimidate you—if you can chop and stir, you’re all set. Seriously, it’s almost embarrassingly easy for something this craveable.
- Wash and dry those herbs: Give the cilantro and parsley a good rinse and pat them dry. (Wet herbs = sad, watered-down sauce. Trust me, learned this the hard way.)
- Chop the herbs and garlic: For a chunkier, rustic texture, grab a sharp knife and chop everything by hand. If you want it more like a pesto, a few quick pulses in a food processor does wonders. I go hand-chopped when feeling old school, processor when I’m in a rush (which, let’s be honest, is most weeknights).
- Stir things up: Scrape your chopped herbs and garlic into a bowl. Add the vinegar, olive oil, oregano, crushed red pepper, and a good pinch of salt and black pepper.
- Mix and taste: Give it a good stir, then taste. Does it need more salt? More vinegar? More heat? Adjust to your heart’s content. It should taste punchy and alive!
- Let it sit (if you have the patience): Five to ten minutes on the counter lets all the flavors mingle. But if you’re anything like me and “waiting” isn’t your thing, grab a piece of bread and go to town.
Do you need a blender or food processor? Not at all! Both work, but chopping by hand keeps the chimichurri from getting mushy (and lets you see all that gorgeous green). If you do use a food processor, pulse, don’t purée—aim for a slightly chunky sauce, not a smoothie.
Easy Variations & Flavor Twists
I never make this exactly the same way twice. Try these spins if you’re feeling adventurous:
- Mild & Mellow: For a less fiery sauce, skip the red pepper flakes, or use just a pinch.
- Lemon-Lover’s: Swap vinegar for fresh lemon juice or use half-and-half for a bright, zesty kick.
- Garden Swap: Add in a handful of fresh mint, basil, or even arugula for a herby remix. Play around!
- “Creamy” Version: Stir in a splash of tahini or half an avocado for a thicker, clingier sauce—amazing on grilled chicken or roasted veggies.
- Roasted Garlic: Sub in mellow, roasted garlic for a subtle, extra savory flavor.
- Chunky Salsa Style: Dice and toss in a fresh tomato for a summery, slightly saucier version. I love this with grilled fish!
How to Serve Cilantro Chimichurri
I guarantee you’ll find a million excuses to use this sauce. Start with the classics: steak, grilled chicken, pork chops, or shrimp skewers. (Your next barbecue just got way tastier.) But don’t stop there! I spoon it over roasted potatoes, toss it with grilled zucchini or eggplant, swirl it into plain rice or quinoa, and use it as a vibrant topping for tacos. If you’re feeling wild, even scrambled eggs taste gourmet with a little chimichurri zigzag on top.
No joke—sometimes I just dunk hunks of crusty bread right into the bowl. (Don’t judge. Or, you know, join me!)
Storage & Reheating Tips
Chimichurri is one of the few sauces that gets even better after a day or so in the fridge, once all those flavors get cozy together. Here’s what I recommend:
- Storage: Transfer the sauce to a glass jar or airtight container. Keep it refrigerated and use within 5–7 days for freshest taste (if it lasts that long).
- If It Thickens Up: Sometimes the olive oil firms up in the fridge. Just take it out 5–10 minutes before you want to use it, and give it a gentle stir. If it’s still too thick, drizzle in another splash of oil or a little vinegar to loosen things up.
- Freezing? You totally can! Chimichurri freezes well. I use ice cube trays to portion it out—so convenient. Just thaw individual cubes overnight in the fridge, or gently at room temp, and stir before using.
- Reheating: You don’t need to heat chimichurri. If you do want it warmed (say for drizzling over hot veggies), just let it come up to room temperature, but don’t cook it—it’ll lose that fresh flavor.
Let’s Chat
If you’re still with me—yay! I just know you’re going to fall in love with this cilantro chimichurri like I did. If you try it (or swap in your own favorite herbs, or discover a crazy new way to use it—cheese pizza, anyone?), let me know in the comments. I read every single one and always get a kick out of your kitchen wins, funny mishaps, and creative ideas. Share your thoughts, questions, or even your “why-does-my-husband-hate-cilantro” stories. We’re all in this flavorful mess together, and honestly? It’s way more fun that way. Happy cooking, friend!
Cilantro Chimichurri
Ingredients
- Fresh Cilantro bright green leaves
- Fresh Parsley flat-leaf parsley can be used as a substitute
- Garlic 2-3 cloves, minced
- Red Wine Vinegar
- Olive Oil
- Crushed Red Pepper adjust to taste
- Oregano dried is fine
- Salt & Black Pepper to taste
Instructions
- Rinse the cilantro and parsley, pat them dry
- Chop by hand for chunky texture or use a food processor for a pesto-like consistency
- Combine chopped herbs, garlic, vinegar, olive oil, crushed red pepper, oregano, salt, and pepper in a bowl
- Taste and adjust salt, vinegar, or heat as needed
- Allow the chimichurri to rest for 5-10 minutes to develop flavors
