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This vibrant cilantro chimichurri sauce transforms ordinary dishes into extraordinary meals in just 5 minutes. The perfect balance of fresh herbs, zesty citrus, and garlic creates a versatile condiment that elevates everything from grilled steaks to roasted vegetables with minimal effort.
I first made this chimichurri when looking for something to rescue an overcooked steak dinner. Now it has become our family's secret weapon that makes even the simplest grilled chicken feel like restaurant quality dining.
Ingredients
- Fresh cilantro and parsley: Delivering the signature herbaceous foundation while providing vibrant color and nutritional benefits
- Fresh oregano: Adding an earthy depth that dried simply cannot match
- Shallot: Offering a milder more complex flavor than regular onion perfect for raw applications
- Garlic cloves: Providing essential pungent notes look for firm heads without sprouting
- Jalapeño pepper: Contributing a gentle heat that can be adjusted based on your preference
- Lemon juice: Balancing the herbs with bright acidity use fresh not bottled for best flavor
- Red wine vinegar: Adding tang and complexity that helps preserve the sauce longer
- High quality olive oil: Serving as the silky base that carries all the flavors choose a good extra virgin variety
- Kosher salt and fresh ground pepper: Enhancing all the other flavors without overpowering
Step-by-Step Instructions
- Prep the base:
- Process all the fresh herbs and aromatics together including cilantro parsley oregano shallot garlic and jalapeño until roughly chopped. The texture should remain somewhat coarse rather than completely smooth to maintain the traditional chimichurri character. This initial combination creates the flavor foundation that makes this sauce so special.
- Add the liquids:
- Pour in the lemon juice red wine vinegar and olive oil along with salt and pepper. Pulse just until the ingredients are incorporated but still retain texture. Be careful not to over process as this will turn your chimichurri into a smooth paste rather than the textured sauce it should be. The oil should barely emulsify with the other ingredients allowing distinct flavors to shine through.
- Taste and adjust:
- Sample the chimichurri and adjust seasonings if needed. You may want more salt acidity or heat depending on what youll be serving it with. Remember that flavors will develop and intensify as the sauce sits so slightly under seasoning is better than over seasoning at this stage.
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The jalapeño is my favorite ingredient to customize in this recipe. For family dinners I keep it mild by removing seeds but when hosting friends who appreciate heat I include the whole pepper with seeds. My husband now requests a batch every Sunday for his weekday lunches which has become our little ritual.
Make It Your Own
Chimichurri traditionally uses parsley as the main herb but this cilantro version offers a refreshing twist on the classic Argentinian sauce. The bright citrusy notes of cilantro pair beautifully with the garlic and vinegar creating a more complex flavor profile that works wonderfully with a wider range of dishes.
Perfect Pairings
This vibrant green sauce is incredibly versatile. Drizzle it over grilled skirt steak or flank steak for an authentic Argentinian experience. It also pairs beautifully with grilled chicken roasted vegetables grilled fish or shrimp. Try it as a marinade before cooking or mix a spoonful into scrambled eggs for breakfast with a twist.
Storage Solutions
Chimichurri develops deeper flavor after sitting for a few hours making it ideal for meal prep. Store in an airtight glass container in the refrigerator for up to a week stirring before each use as the oil may separate. For longer storage freeze in ice cube trays then transfer frozen cubes to freezer bags where they'll keep for up to 6 months giving you instant flavor boosts for future meals.
Heat Customization
The recipe as written produces a mild chimichurri suitable for most palates. For those who enjoy more heat leave the jalapeño seeds in or use the entire pepper. Red pepper flakes make an excellent substitute if fresh peppers arent available. Conversely for a completely mild version omit the jalapeño altogether and rely on the garlic and herbs for flavor.
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Frequently Asked Questions
- → What dishes pair well with cilantro chimichurri?
Cilantro chimichurri pairs beautifully with grilled meats like steak, chicken, and seafood. It also enhances roasted vegetables, sandwiches, and even fried eggs.
- → How can I make the chimichurri spicier?
For a spicier flavor, include the seeds from the jalapeño or use an entire pepper. Alternatively, add a pinch of red pepper flakes for extra heat.
- → How should I store cilantro chimichurri?
Store chimichurri in an airtight container in the refrigerator for up to a week. You can also freeze it in an ice cube tray and store for up to 6 months.
- → Can I use dried herbs instead of fresh?
Fresh herbs are best for chimichurri to achieve its vibrant flavor, but dried herbs can be used in a pinch if fresh ones aren’t available.
- → What is the best way to use chimichurri as a marinade?
To use chimichurri as a marinade, coat your protein with the sauce and let it sit for 30 minutes to an hour before cooking.