In this Cilantro Chimichurri Sauce, fresh cilantro, parsley and oregano makes for a fun, fresh twist on a classic sauce. Green onion, fresh garlic and oregano make for a flavorful grilling sauce. This sauce is beautiful, glossy and delicious with anything grilled – steak, chicken, seafood or vegetables – you name it!
We have central air again! Just in time for another hot and humid 90°+ weekend . Both of our girls had a softball tournaments and we baked in the hot sun for part of Saturday and most of Sunday. As you can imagine, coming home to a cool house was greatly appreciated.
While our air was out, as most of you know (or familiar to my complaining) on the really hot days, we grilled. A lot. Anything to keep the house from getting hotter. Because chimichurri sauce takes minutes and is a no-cook type of sauce, it was perfect for our situation. One evening I switched up my traditional chimichurri sauce by adding in fresh cilantro and green onion and OH MY LORD was it delicious.
Not only is chimichurri delicious on grilled meats and vegetables, but it also dubs as a marinade too. More on that soon, in the meantime let’s make cilantro chimichurri sauce!
What Is Chimichurri?
Chimichurri sauce is a non-cooked condiment sauce thats made for topping grilled meat. Whether it’s skirt steak, hamburgers or grilled chicken and seafood it’s a sauce made up of fresh herbs that’s extremely flavorful and absolutely delicious.
TO Make Cilantro Chimichurri Sauce You Will Need:
- cilantro leaves
- parsley
- oregano
- garlic
- green onions
- kosher salt
- freshly ground pepper
- red pepper flakes
- red wine vinegar
- olive oil
A mini food processor is great for chopping up all the garlic and herbs.
First, start by adding 3/4 cup of cilantro leaves and 1/4 cup parsley leaves with 2 tablespoons fresh oregano (about 4 short stems), 2 to 4 cloves of garlic, depending on their sized, into your food processor. Next, secure the lid and pulse until coarsely chopped. Then add in the sliced onion and pulse until finely chopped.
Next, add the chopped herbs and garlic into a bowl. Then measure and add in a few pinches kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 to 1/2 teaspoon red pepper flakes.
And then pour in 1/2 cup of olive oil and 2 tablespoons red wine vinegar.
Stir to combine all of these ingredients and you’re good to go! This recipe makes roughly 1-1/4 cups.
Now because this cilantro chimichurri sauce is made with fresh herbs and garlic, it’s a good idea to keep it refrigerated. Try to use this within a few days or 1 week tops. I have a super simple recipe coming your way where I feature this vibrant green sauce! But in the meantime, if you’re looking for delicious ways in which to try this sauce try either on burgers or in fajitas!
Enjoy! And if you give this Cilantro Chimichurri Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Cilantro Chimichurri Sauce
Ingredients
- 3/4 cup cilantro leaves
- 1/4 cup parsley leaves
- 2 tablespoons oregano leaves
- 4 green onions, light and dark green parts, sliced
- 2 to 4 cloves peeled fresh garlic, depending on sized
- 2 pinches kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes, more or less to taste
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- In the bowl of your mini food processor add cilantro, parsley leaves, oregano, 2 to 4 cloves of garlic. Secure the lid and pulse until coarsely chopped. Then add in the green onion and pulse until finely chopped.
- Alternatively, this can be finely chopped by hand.
- Add the chopped mixture to a bowl, then measure and add in the salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.
- Taste and adjust salt, if needed.
- Store in a glass jar with a tight fitting lid in the refrigerator until ready to use.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Half the amount of salt! With a teaspoon, it’s inedible. So disappointed.
Hi Taylor! I’m usually so picky when including salt measurements for this very reason! I’m sorry this was inedible and I’ll definitely go back and retest this.
I think the commenter was probably using table salt (instead of kosher salt) – a full teaspoon of table salt would be too much but it might be just the right amount of kosher salt. Just guessing. Anyway, I see you’ve adjusted the recipe to say “a few pinches” of salt.
You may be correct! However I do tend to have a heavy hand when it comes to salt (what can I say? I ❤️ salt!), hence why it’s been corrected. Thanks for leaving your comment, it’s appreciated!
I made this yesterday and it was delicious. I did use kosher salt and I added even more. I poured over steak and plan to use the rest tonight over salmon.
Was looking to jazz up my rice and this was the perfect recipe! Absolutely delicious! Wanted to eat it by the spoonful. Used the leftovers on my eggs in the morning. Definitely a keeper!