This cilantro chimichurri recipe is a quick herby sauce to make in a blender! With fresh parsley, cilantro, garlic, oregano, olive oil & vinegar, this sauce packs serious flavor into anything that needs it!
Chimichurri is a classic Argentinian sauce that goes great on anything grilled: meats, vegetables, or potatoes. This sauce has a deliciously bold flavor, and is such a great addition to your next grilling night or BBQ.
I love fresh cilantro and parsley, I could eat bunches and bunches of them (as I do often in my Easy Quinoa Tabbouli recipe!). This parsley and cilantro chimichurri sauce is our new go-to condiment, especially for grilling in the summer months. This simple sauce is a classic recipe from South America and has so much flavor from garlic cloves, herbs, and spices.
And I love how vibrant the sauce is – in color and in flavor! The sharpness from the vinegar is wonderful with the silky texture from the olive oil. The flavor of the fresh ingredients like parsley and cilantro can wake up any dull food that needs a bit of extra flavor. This versatile sauce is makes a great dip, salad dressing, and is traditionally served on skirt steak or other grilled meats.
This Cilantro Chimichurri Recipe Is:
- Extra bold
- Vegan, Vegetarian, and Gluten Free!
What Do I Eat Chimichurri With?
Answer: pretty much anything! Because of the versatile flavors and fresh herbs, its amazing on top of roasted potatoes, on grilled vegetables, or meats, steaks, or even eggs! I can’t wait to eat this bright green sauce all summer and come up with some great new recipes featuring this amazing, quick, and easy chimichurri sauce!
It makes a great fresh condiment you can use instead of ketchup or mustard. It’s one of our favorite recipes, and is perfect for anyone who (like me) is a fan of cilantro.
What’s In Chimichurri with Cilantro?
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Fresh garlic – I love using cloves of garlic, rather than pre-minced.
- Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor, or substitute white wine vinegar.
- Oregano: a spice I always put in my chili, tacos, or fajitas! This dried oregano has a bright and earthy flavor, or you can use fresh oregano too.
- Red Onion – you could add for a little kick
- Lime Juice or fresh lemon juice
- Red Pepper Flakes: for a little heat! I like to add a few shakes of red chili flakes to this recipe to give this dish a nice complex depth of flavor.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen. You can also use kosher salt too.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
How To Make Cilantro Chimichurri Sauce
1. Add all ingredients to a blender and mix on high for 1 minute, until the sauce is smooth and creamy. If blender seizes up, add 1 tablespoon of water at a time until the blender begins mixing.
2. Spoon directly onto potatoes, roasted vegetables, or hot-off-the-grill meats.
3. Transfer any leftover chimichurri sauce to an airtight container (I like to use a mason jar), refrigerate, and use within 2 days. Or freeze leftover sauce in an ice cube tray.
The Best Blender for Sauces
I’ve owned a lot of blenders, but my Vitamix is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp. I prefer using my blender for recipes like this, as it’s much easier to clean the Vitamix. This is definitely one kitchen appliance we use on a daily basis!
Make Chimichurri Gluten Free for a Better Version
This gluten free cilantro chimichurri recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make better meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meals for everyone at your table.
Share this Cilantro Chimichurri Sauce Recipe
As always, if you make this vegan and gluten free chimichurri sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Cilantro Chimichurri Recipe
- Add all ingredients to a blender and mix on high for 1 minute, until the sauce is smooth and creamy. If blender seizes up, add 1 tablespoon of water at a time until the blender begins mixing.
- Spoon directly onto potatoes, roasted vegetables, or hot-off-the-grill meats.
- Transfer any leftover chimichurri to an airtight container and use within 2 days.
Or tag me @theherbeevore in your photo on Instagram!
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