This Cilantro Chimichurri is similar to traditional Argentinian chimichurri with a few key differences: swap the parsley for cilantro, add a squeeze of zesty lime juice and a big pinch of cumin. It’s still just as simple, herby and flavor packed as the original classic sauce with an extra citrusy punch!
How is this Chimichurri Unique from Others?
- It’s made with cilantro instead of parsley:
- While parsley has a clean, subtle and somewhat peppery flavor that compliments and uplifts surrounding flavors, cilantro stands out with its bright & citrusy notes.
- Uses both lime juice & red wine vinegar
- More traditional recipes use red wine vinegar to bright things up with its slightly sweet & robust flavor. This recipe uses a combo of red wine vinegar and lime juice. The RWV keeps things a bit fruity & familiar while the lime juice leans into the naturally bright & citrusy notes of cilantro with an extra tangy punch of flavor.
- A touch of cumin to anchor the bright & sour flavors:
- Between the garlic, vinegar, lime juice and fresh herbs, this sauce is absolutely packed full of bright and punchy flavors. Though you can certainly make this without it, a small amount of cumin goes a long way towards adds a bit of warmth and complexity to finished sauce that brings everything back down to Earth.
How to Make This Cilantro Chimichurri Recipe
1. Combine everything except the cilantro. Whisk together in a medium bowl until combined, then set aside while you prep the cilantro.
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lime juice
- 1 tbsp fresh garlic
- 2 tsp dried oregano
- 1 tsp pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cumin
2. Cilantro prep: Measure out about 30 g fresh cilantro (stems & leaves) using a kitchen scale or a tightly packed measuring cup. After chopping you should have about ½ cup worth of cilantro.
Don’t overthink it too much. You’re unlikely to overdo the cilantro and you can always add more at the end if you think it needs more.
3. Combine & season. Stir the chopped cilantro into the rest of the ingredients then taste and season your sauce as you see fit.
Add more vinegar or lime juice if you want a punchier flavor, more chili flakes for extra heat, cumin or olive oil if it’s too tangy. If the flavor is almost there, but not quite – add an extra pinch of salt and taste again.
Customize Your Homemade Cilantro Chimichurri
- Classic Argentinian Chimichurri: Swap the cilantro for parsley. Leave out the cumin and lime juice.
- Brazilian Chimichurri: Use 1:1 ratio of cilantro and parsley. Leave out the cumin and lime juice.
- Texas de Brazil Chimichurri: Use lemon juice instead of red wine vinegar.
- Acids: If you don’t have red wine vinegar (rwv) on hand – try a different vinegar or acid instead!
- Lemon Juice: A common rwv substitute in chimichurri.
- White Wine Vinegar: Similar to rwv, but more delicate & crisp. A good option if you plan on serving your sauce over chicken, fish or as a salad dressing.
- Apple Cider Vinegar: A bit sharper & sweeter than rwv which is more robust & fruity
- Sherry Vinegar: Milder, less acidic and a bit nutty – generally good for finishing sauces like this.
- Chili: Add more or less chili flakes depending on your spice preference. You can also use a whole or half of a fresh chili if you prefer. The chili variety is up to your and what kind of spice you like.
What to Do with This Cilantro Chimichurri?
Chimichurri is famously known as a finishing sauce drizzled over grilled meat, fish & veggies, but there are so many more ways to enjoy this this simple sauce!
Other ways to serve chimichurri:
- mix into hummus or other dips
- stir into cooked rice
- use it as a sandwich spread or or on avocado toast
- enjoy it as a salad dressing
- it works as a marinade
More Herby Sauces to Check Out Next
Enjoy!
Let me know if you try this Cilantro Chimichurri sauce recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Cilantro Chimichurri Recipe
Swap the fresh parsley for cilantro, add a squeeze of zesty lime juice and a big pinch of cumin to your classic chimichurri sauce
Ingredients
- ½ cup extra virgin olive oil (120ml)
- 2 tbsp red wine vinegar (30ml)
- 1 tbsp lime juice (15ml)
- 1 tbsp fresh garlic cloves, minced
- 2 tsp dried oregano or 2 tbsp fresh oregano, chopped
- 1 tsp red pepper flakes
- 1 tsp sea salt + more to taste
- 1 tsp ground black pepper + more to taste
- ¼ tsp ground cumin
- 1 cup fresh cilantro, stems & leaves - wash first & tightly pack (30g)
Instructions
- Everything except the cilantro: Whisk olive oil, vinegar, lime juice, garlic, oregano, red pepper flakes, salt, pepper and cumin together in a medium bowl. Mix well to combine then set the bowl aside while you prep the cilantro.
- Cilantro: Finely chop the cilantro. You should end up with about ½ cup after chopping. Stir the chopped cilantro into the bowl with the other ingredients.
- Season & Serve: Taste and season as you see fit. You can use this right away, but chimichurri tastes better after a few hours (or a few days!) after the flavors have time to mingle. When you're ready, serve over roasted or grilled meats, fish & veggies, as a sandwich sauce or salad dressing.
- Store: Unless you plan on using it within the hour, store your chimichurri in an airtight container in the fridge and use within 4 days. The olive oil may solidify over time, but will return to a liquid state after it comes up to room temperature.
Notes
- How much cilantro? 1 cup fresh cilantro, stems & leaves - packed tightly into a measuring cup will come out to about ½ cup after finely chopping. If you want to be exact, use 30g, but don't overthink it. A little more or less is no big deal and you can always add more if you want.
- Freeze it: pour leftover sauce into ice cube trays and freeze until solid. Once frozen, pop out of the tray and transfer to a labeled freezer safe storage bag or container and keep frozen up to 3 months.
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