Cilantro Chimichurri Sauce Recipe

Oi Gente!!

Cilantro chimichurri is a simple sauce that has about a million uses! This easy to make sauce can be used as salad dressing, dipping sauce for your grilled meats and veggies, as a marinade, and the list goes on. No matter how you choose to use it, this simple chimichurri sauce with cilantro will add a major boost of flavor to all your dishes.

Cilantro Chimichurri Sauce Recipe

Where is chimichurri from?

You know all good Brazilian steak houses everywhere serve a good chimichurri, but this sauce is not Brazilian. Chimichurri is from Argentina, where they also make a mean churrasco!

And to that point, I must admit, my family was never really big on chimichurri. Not because we didn’t like it, but because it truly wasn’t a thing for us. When I was growing up in Rio, our sauce of choice for our churrascos was always the Brazilian salsa molho a campanha, NEVER anything else. Ne-ver!

But it’s true, chimichurri is a classic sauce in the grilling world and now that I’ve finally came to know it, it’s very much part of my day to day too. Make your batch today, amigos. You won’t regret it!

I hope you enjoy the recipe!

Bom Apetite!

Beijinhos xx

About this cilantro chimichurri sauce recipe

There are a number of ways to prepare chimichurri sauce. And since my love for cilantro runs deep, it’s only natural this is my favorite version. But, authentic chimichurri has no cilantro in it. The authentic chimichurri recipe is prepared with fresh parsley, garlic, olive oil, and vinegar, with variations that also include spices, herbs and pepper flakes.

Cilantro Chimichurri Sauce Recipe

This cilantro chimichurri sauce recipe is not really authentic, however, it’s a very delicious variation. To make it, I replaced the parsley with all the cilantro and added a red onion to double up on aromatics with the garlic. Then, I threw some dried oregano, red pepper flakes, olive oil, red wine vinegar. After that it’s just buzz, buzz, buzz in the food processor to make it easy peasy, then you’re done!

The beauty of any chimichurri sauce is all the flavor it’s packed with, especially as time goes by. I like to prepare my batch the day before, so I know all the flavors will be bright and bold by the time I need it. If you don’t have that kind of time, make sure to prepare your batch at least 20 minutes before you intend to use it. This will give your chimichurri some time to release on all the flavors!

Cilantro Chimichurri Sauce Recipe

How to use chimichurri

This cilantro chimichurri recipe, like any other, is very versatile and can be used a number of different ways. My absolute favorite way to enjoy it is as a cilantro steak sauce, but there are many delicious ways to use chimichurri, for example:

  • The classic Chimichurri Sauce – great to serve with grilled meats and veggies
  • Chimichurri Marinade – great for marinading chicken, fish, and steaks before cooking
  • Chimichurri Salad Dressing – an excellent way to add flavor and spice to any kind of salad
  • And of course, Chimichurri Spread – mix your chimi with a little mayo or sour cream to add flavor to wraps and sandwiches

I can’t wait to hear how you’ll be using your chimi!! Let me know in the comments!

Other common questions:

How long can you keep fresh chimichurri?

You can keep fresh chimichurri in the refrigerator for about a week, and the longer it sits, the stronger the flavor! You can freeze your chimi up to a month without loosing much flavor.

Do you refrigerate chimichurri sauce?

Yes! But, make sure to take your chimi out of the fridge 10-15 minutes before you want to use it.

More cilantro chimichurri sauce recipes you’ll love:

This cilantro chimichurri sauce pairs great with:

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5 from 139 votes

Cilantro Chimichurri Sauce Recipe

This cilantro chimichurri sauce recipe has a ton of uses. This easy to make sauce can be used as salad dressing, dipping sauce for your grilled meats and veggies, as a marinade, and the list goes on. No matter how you choose to use it, this simple chimichurri sauce with cilantro will add a major boost of flavor to all your dishes.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 990kcal
Author: Aline Shaw


  • 2 cups of fresh cilantro (stems and leaves) about 1 large or 2 small bunches
  • 3 cloves of garlic peeled
  • 1/4 of a small red onion, peeled and cut into chunks you can use a shallot for a less strong onion flavor
  • 2 tsp red pepper flakes
  • 2 tsp of dried oregano
  • 2 tbsp red wine vinegar
  • 1 cup olive oil
  • Salt and pepper to taste


  • In a blender, or food processor, add the cilantro, garlic, onion, pepper, oregano, vinegar, and 1/2 of the olive oil
  • Pulse uto mince the ingredients
  • Add the remaining olive oil and gently stir to combine
  • Tranfer the sauce to a mason jar and let it sit 20 minutes at at room temp before serving

Bom Apetite!!

    Did you make this recipe? Show me how it turned out! Snap a photo and share with me on Instagram tagging @aline_shaw!



    Make Ahead: Chimichurri can be made ahead and refrigerated overnight. Make sure to remove it from the fridge about 15 mins before serving. 


    Serving: 2cups | Calories: 990kcal | Carbohydrates: 7g | Protein: 1g | Fat: 109g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 79g | Sodium: 46mg | Potassium: 213mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1708IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg

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    1. 5 stars
      I’ve had chimichurri in restaurants but I’ve never made it at home. I just checked my fridge and I have all the ingredients in your recipe. I’ll be making this very soon!

    2. 5 stars
      Mmmmm! I totally love this sauce atop mangos and chicken on a bed of arugula. I can practically taste the flavors through my screen!

    3. 5 stars
      This sounds awesome! These flavors sound fantastic. I can’t wait to try this. I love sauces like this.

    4. 5 stars
      Chimichurri is a sauce that we make on the regular. My favorite way to use it is on top of nachos but I want to try your wing suggestion. Such a great idea!!!

    5. 5 stars
      I am a HUGE cilantro lover and this chimichurri is calling my name! I cannot wait to make this. I’m thinking tequila lime chicken with this as a dipping sauce! Thank you for sharing!

    6. 5 stars
      I have A LOT of cilantro and was thinking of the best way to use it up. Well, this is it – the sauce recipe I have been looking for! Fantastic looking, and I bet, absolutely delicious!

    7. 5 stars
      The cilantro Chimichurri sounds so fresh and delicious. Such a versatile sauce , I can’t wait to try your sauce. I think I will put it won some cumin pork steaks , yummm!

    8. 5 stars
      A lot of people aren’t crazy about cilantro but I love it! This is so bright and fresh…perfect with so many dishes. Yum!!

    9. 5 stars
      Frankly this recipe is a lifesaver, or at least an herb saver. I’m always buying cilantro and then I don’t use all of it and it goes bad. We love chimichurri and i can use the extra cilantro to make. The sauce looks delish. Can’t wait to buy more cilantro and make it.

    10. 5 stars
      Never made chimichurri sauce at home before and your recipe is inspiring me to make some tonight! We are having steak so it is the perfect opportunity. Thank you so much!

    11. 5 stars
      This is our favorite chimicurri recipe! We use it on everything, but we especially love it on grilled steak!

    12. What other names are used for Chimichurri in Brazil. I don’t remember that name, but I can’t remember what we called it. I know there are regional differences. Molho a Campanha is just “vinagrete” where I am from.

      1. Oi Renata – I actually don’t know!! I’ve only known chimichurri to be called chimichurri, or just “molho” ahah As for the molho a campanha, we definitely call it vinagrete in Rio, too!!

    13. Authentic chimichurri has no cilantro, but GOOD chimichurri has lots of cilantro. Perhaps some parsley if you’re in the mood.

    14. I love ChimmiChurri sauce. Will eat it with anything.please let me know if I can bottle it and how to go about it. Thank you

    15. 5 stars
      I have always wanted to make my own chimichurri sauce with cilantro and happened upon this one. It is outstanding and my husband and I LOVE IT. No point in trying any other version as I can’t imagine improving on this one in terms of flavor and ease of preparation. We have it with instant pot pork carnitas. Literally as good as our favorite restaurants.

    16. 5 stars
      I made this recipe to alleviate the boredom of giving up carbs. Holy smokes!!!! I’ve had in lunch meat wraps, on sausage, chicken, steak and on salads. It’s perfect! Hint… it’s even better a few days after making.

      1. hahah Yass!!! I’m so happy this recipe has made your carb-less life a bit more exciting lol I also love to sprinkle it on pretty much everything from salads to meats and all else!! It’s so versatile!

    17. 5 stars
      I made this to use up a bunch of cilantro that was getting ready to bolt. My 8 & 9 year olds helped man the Cuisineart, and we all had a taste when we were done. It is perfection! We are definitely going to make this again. I threw in parsley and fresh oregano and I recommend it!

      1. Hi, Elizabeth!! What a great touch you added there with more herbs – I’ll need to try that, too! So glad you and your family loved the recipe! Thanks for letting me know <3

    18. 5 stars
      This looks great! I have a bunch of parsley I need to use up too, so I think I’ll throw it all together. Question – can you freeze this sauce?

      1. Niceeeee!! Do it! Regarding freezing: I have never done it personally but I have heard of people who do it and still enjoy it. I choose to not freeze it because I like to let it just be — I find that the longer it sits there “pickling” the better it tastes!!

    19. 5 stars
      Ahhhhhmazing recipe! Followed everything exactly then added juice from half a lemon. Be careful, as the chimichuri sits the flavors meld and the salt becomes more apparent so don’t over salt in the beginning. Oh! We added 10 cloves of garlic! This will be in standard rotation! I never want to run out!

    20. 5 stars
      excellent and addictive sauce with a million uses. it’s what we use on our Carne asada and even on a salad as dressing. so good and thank you for the recipe.

      even on pizza. haha…

    21. 5 stars
      I’m going to marinate and smoke a small pork loin with your recipe. I can’t wait! Wanted traditional but I have cilantro on hand and no parsley.

    22. 5 stars
      My sister made chimichurri sauce with cilantro years ago that I’ve craved so often but when I ask her I always get the “I don’t measure anything…just throw it together”…and I’m just not that type of cook with a new recipe. lol

      I am so happy i found this one because it’s absolutely delicious. I’m actually eating it by the spoonful because it’s not time to make my steaks yet!

      Thanks for sharing!!

    23. 5 stars
      Awesome! Going to add a little less garlic next time personally to enjoy more of the cilantro flavor, but this is a slam dunk and will be a staple for me! How long is it good in the refrigerator for?

      1. So happy you loved the recipe and plan on making it again, Laurel!! You can reduce the onion as well, if needed, and see how you like it. As for how long it lasts, I say 5 or so days… That said, the chimi has vinegar, so it doesn’t really go “bad” per se… it just gets stronger and stronger! I have one in my fridge right now thats about a month old – I don’t use these older ones as a topping as much – I use them as marinade and love it! Hope this helps!! beijos xx

    24. 5 stars
      Just bought some from a craft fair. First time ever trying some. Can’t wait to try your recipe since yours is made with ciltronto which I like better than parsley. Thank you thank you.

    25. I do something similar to braise chicken for pulled chicken and cheese rollers, and then use the cilantro broth the next day to make Broccoli cheese soup! I will never go back to plain Broccoli cheese soup!

    26. 5 stars
      I’m a little late to party, but I made a “leaving town in a couple days need to eat these things salad” with some cherry tomatoes, part of an English cucumber, and Romaine lettuce. I added a can of garbanzo beans and then dressed it with a half-recipe of your Cilantro Chimichurri. Absolute perfection! I’m so chuffed about having enough left to drizzle over our breakfast scramble in the morning, too. =)

    27. 5 stars
      This was so simple to make and even more delicious! We put it on some steak with some brown rice and it was incredible. 💗

    5 from 139 votes (113 ratings without comment)

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