There is something truly magical about a vibrant, herb-packed sauce that can transform any meal into a celebration of flavors, and that is exactly what the Cilantro Chimichurri Sauce Recipe does. This bright and versatile sauce combines the freshness of cilantro with a medley of herbs, garlic, and a perfect balance of acidity to create an irresistible accompaniment that livens up grilled meats, veggies, or even sandwiches. It’s fresh, zesty, and unbelievably easy to whip up, making it a personal favorite for adding a burst of green goodness and bold flavor to almost anything on your plate.
Ingredients You’ll Need
The magic of this Cilantro Chimichurri Sauce Recipe lies in its simplicity and the quality of fresh herbs and ingredients used. Each plays a crucial role, whether it’s the bright citrus notes, the peppery bite, or the silky texture that comes from emulsifying olive oil into the herb mixture.
- Fresh cilantro (1½ cups): The star herb that gives this sauce its unmistakable fresh and slightly citrusy flavor.
- Fresh parsley (½ cup): Adds earthiness and a subtle bitterness that balances the cilantro perfectly.
- Fresh basil (¼ cup): Injects a sweet and aromatic touch for depth and complexity.
- Fresh oregano (2 tablespoons): Provides a hint of savory sharpness to boost the sauce’s herbal intensity.
- Shallots (2, peeled and roughly chopped): Contribute gentle sweetness and mild onion notes without overpowering.
- Minced garlic (1 tablespoon): Packs a punch of savory depth and warmth.
- Red wine vinegar (â…“ cup): Offers a bright acidity that awakens all the fresh herb flavors.
- Fresh lemon juice (2 tablespoons): Adds an extra citrus zing and freshness that elevates the sauce.
- Salt (1 teaspoon): Enhances all the flavors and balances the acidity.
- Black pepper (½ teaspoon): Brings subtle heat and complexity.
- Crushed red pepper (1 teaspoon): Introduces a lively kick without overwhelming the other ingredients.
- Olive oil (1 cup): Smooths everything together into a rich, silky emulsion that coats beautifully.
How to Make Cilantro Chimichurri Sauce Recipe
Step 1: Combine the Fresh Herbs and Aromatics
Start by gathering all your fresh herbs—cilantro, parsley, basil, and oregano—and placing them into the bowl of a food processor along with the chopped shallots. Adding vibrant herbs along with the shallots sets the fresh base for this sauce. The key is to pulse them until they are finely chopped, which releases their essential oils and melds their flavors evenly.
Step 2: Add Seasonings and Acid
Next, add salt, black pepper, crushed red pepper, red wine vinegar, and fresh lemon juice to the herb mixture. These ingredients deliver layers of flavor: the salt rounds everything out, the peppers bring heat and complexity, while the combined vinegar and lemon juice provide a bright, tangy lift that keeps the sauce lively and fresh.
Step 3: Emulsify with Olive Oil
With your food processor running on low speed, slowly drizzle the olive oil in a steady stream into the herb mixture. This step is crucial as it emulsifies the ingredients, transforming the sharp herbs and acids into a smooth, luscious sauce. If you prefer a thinner sauce to drizzle, simply add more olive oil until you reach your desired consistency. The richness of the olive oil beautifully balances the acidity and spice.
Step 4: Store or Serve
For the freshest taste, use your cilantro chimichurri sauce right away at room temperature. If preparing ahead, cover and refrigerate the sauce; just be sure to bring it back to room temperature and give it a quick stir before serving to reawaken those vibrant flavors.
How to Serve Cilantro Chimichurri Sauce Recipe
Garnishes
This sauce is a showstopper all on its own, but a sprinkle of freshly chopped cilantro or a tiny drizzle of extra virgin olive oil on top truly elevates the presentation. It visually enhances the bright green color and adds a fresh aroma that makes the dish even more inviting.
Side Dishes
Cilantro chimichurri pairs wonderfully with grilled steak, chicken, or fish, infusing each bite with zesty herbal freshness. It’s also fantastic drizzled over roasted vegetables, crispy potatoes, or even spread on grilled bread to accompany a hearty meal. Think vibrant summer salads and smoky BBQs—this sauce effortlessly brings them all together.
Creative Ways to Present
Use the sauce as a marinade prior to grilling for an extra punch of flavor, or dollop it over tacos and bowls to add a fresh, green contrast. You can even whisk it into mayonnaise or yogurt to make a creamy dipping sauce that’s bursting with herbaceous goodness. The versatility of the Cilantro Chimichurri Sauce Recipe will inspire you to get creative in your kitchen!
Make Ahead and Storage
Storing Leftovers
Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week. Since the olive oil can solidify when chilled, simply let the sauce sit at room temperature for 15 minutes before use and give it a good stir to bring back its silky texture.
Freezing
For longer storage, freeze the sauce in small portions, such as in ice cube trays, so you can thaw only what you need. Frozen chimichurri keeps well for 2 to 3 months. When ready to use, thaw overnight in the fridge or gently thaw at room temperature.
Reheating
Since chimichurri sauce is typically served cold or at room temperature, reheating isn’t necessary. If your sauce has been refrigerated or frozen, just allow it to warm gently and stir rather than applying heat directly to preserve those fresh herb flavors and vibrant color.
FAQs
Can I make this cilantro chimichurri sauce without a food processor?
Absolutely! While a food processor makes preparation quick and easy, you can finely chop all the herbs and shallots by hand with a sharp knife. It takes a bit more time but the flavor will be just as delicious.
What can I substitute for fresh oregano if I don’t have any on hand?
If fresh oregano isn’t available, dried oregano works in a pinch, but use about one-third of the amount since dried herbs are more concentrated. Alternatively, you can omit it or use other fresh herbs like tarragon or marjoram for a slightly different twist.
Is this cilantro chimichurri sauce spicy?
This recipe has a mild to moderate heat level thanks to the crushed red pepper. If you prefer it less spicy, simply reduce or omit the crushed red pepper. For extra heat, increase it or add a small fresh chili depending on your taste.
Can I use this sauce as a dressing for salads?
Yes! Cilantro chimichurri makes a fantastic, herb-forward salad dressing. You might want to thin it slightly with a bit more olive oil or lemon juice to achieve the right consistency for drizzling.
How long does this sauce stay fresh?
Stored properly in the refrigerator, the cilantro chimichurri sauce stays fresh for up to one week. Always check for any change in smell or appearance before use. Fresh herbs mean it’s best enjoyed sooner rather than later!
Final Thoughts
I hope you’re as excited as I am to try out this wonderfully fresh and flavorful Cilantro Chimichurri Sauce Recipe. It’s one of those beautiful sauces that feels like a secret weapon in your culinary arsenal, ready to brighten up any dish with its vibrant zest and herby goodness. Once you make it, you’ll find yourself reaching for it again and again to add that perfect pop of flavor to weeknight dinners or special occasions alike. Trust me, it’s worth every easy step and every delicious drop!
Print
Cilantro Chimichurri Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
- Diet: Gluten Free
Description
This vibrant Cilantro Chimichurri Sauce is a fresh and zesty blend of cilantro, parsley, basil, oregano, shallots, garlic, and tangy red wine vinegar and lemon juice. Perfect as a marinade, dipping sauce, or condiment, this versatile chimichurri brings a bright herbaceous flavor to grilled meats, vegetables, or breads in just minutes.
Ingredients
Herbs and Aromatics
- 1½ cups fresh cilantro
- ½ cup fresh parsley
- ¼ cup fresh basil
- 2 tbsp fresh oregano
- 2 shallots, peeled and roughly chopped
- 1 tbsp minced garlic
Liquids and Seasonings
- â…“ cup red wine vinegar
- 2 tbsps fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 cup olive oil
Instructions
- Pulse the herbs and aromatics: Place the fresh cilantro, parsley, basil, oregano, shallots, garlic, salt, pepper, crushed red pepper, red wine vinegar, and lemon juice in the bowl of a food processor. Pulse several times until all the herbs and ingredients are finely chopped and combined.
- Emulsify with olive oil: With the processor running, slowly add the olive oil in a steady stream. Continue processing until the mixture is well emulsified and smooth. If you prefer a thinner sauce, add a little more olive oil until you reach your desired consistency.
- Store and serve: If you plan to use the chimichurri the same day, it can be kept at room temperature. Otherwise, transfer to an airtight container and refrigerate until ready to use. Bring to room temperature before serving for best flavor.
Notes
- Use fresh, high-quality herbs for the best flavor.
- Adjust olive oil quantity to control sauce thickness.
- Chimichurri tastes great with grilled meats, roasted vegetables, or as a marinade.
- Store refrigerated and consume within 3-4 days.
- Bring to room temperature before serving if chilled.
