Beautiful green Chimichurri sauce with lots of fresh cilantro, Italian parsley, and oregano. Ready for spooning over flank steak, grilled chicken, or adding a tangy zip to soups.
Those of us lucky enough to be suffering from garden herb overload know that now is the time to use them up as often and quickly as possible before they bolt, flower, and become too bitter to use.
I love cilantro but when you grow it yourself it tends to do what it wants without any thought to your planned menu so to combat it’s attempted coup in my garden I’ve been making tons of salsa verde.
But then I remembered this Chimichurri recipe I had once that was loaded with cilantro and I switched saucy directions. Authentic Chimichurri sauces typically only have chopped parsley and fresh oregano but I love the punch that the cilantro added, in my opinion, making it extra good.
Anytime I grill in the summer I love having Chimichurri in the refrigerator ready to go. I use it as a marinade for everything from steak to chicken to pork to vegetables to fish, you name it. But even if I don’t want to marinate the meat I can add a spoonful to the top for an extra flavor boost at the end.
What is Chimichurri?
Chimichurri is the national sauce of Argentina. It is a condiment full of finely minced fresh herbs, red wine vinegar, and extra virgin olive oil that is traditionally spooned over grilled meats.
It is like the South American version of pesto but with more red pepper flakes and vinegar. And no basil, nuts, or cheese. Okay, not really at all like pesto, but still a delicious green sauce you are going to love!
Ingredients To Make This Cilantro Chimichurri
- 2 cloves garlic
- Fresh parsley, I like to use flat-leaf parsley (aka Italian parsley)
- Shallot or red onion
- Fresh oregano leaves or dried oregano. If using dried use 1 1/2 teaspoons
- Red chili flakes
- Extra virgin olive oil
- Kosher salt
- Red wine vinegar or lemon juice or lime juice or a combination of the three
How To Make It!
Chop. Finely chop the herbs, shallot, and garlic and place in a medium bowl. You could make this in a food processor but I think the texture is so much better when you chop everything by hand. If you would like to give it a go in the food processor just chop everything with a few quick pulses so it doesn’t become a completely smooth sauce.
You could also use a mortar and pestle to make this sauce.
Stir. Add the remaining ingredients, season with salt and stir together until combined. Taste on a piece of bread and see if it needs more salt or vinegar.
Serve. Spoon chimichurri over grilled steak or use as a marinade or dip for bread. Any leftover sauce will keep covered in the refrigerator for up to a week.
Add this Cilantro Chimichurri To:
Chimichurri is best the day it is made. I like to make it and leave it on the counter at room temperature while I make the rest of the meal.
Any leftover chimichurri can be refrigerated for up to 5 days and will still be good—just not as great as the day you made it. Let it come to room temperature again before you use it.
Chimichurri shouldn’t be frozen.
More Sauce Recipes To Try!
- Easy Chamoy Sauce Recipe
- Super Simple Enchilada Sauce
- Pico de Gallo Mexican Salsa
- The Best Chile Morita Salsa
- Super Simple Salsa Verde
- Roasted Green Hatch Chile Salsa
- The Best Taco Salad Dressing
Chimichurri So Good You’ll Be Eating It By The Tablespoon
No seriously, follow these simple instructions to make this easy sauce that will add a punch of flavor to anything it touches. Give it a try and see for yourself! When you do, snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
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