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A mason jar filled with Chimichurri Sauce on a cutting board.
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5 from 1 vote

Cilantro Chimichurri

Cilantro Chimichurri is a fabulous way to add a fresh, tangy, garlicky burst of flavor to your meal. This versatile recipe can be used as a marinade, sauce, or condiment for a variety of grilled meats and vegetables.
Prep Time5 mins
Cook Time0 mins
0 mins
Total Time5 mins
Course: Condiment, Marinade, Sauces
Cuisine: South American
Servings: 8
Calories: 94kcal


  • ½ cup roughly chopped red onion
  • 2 whole garlic cloves peeled
  • 1 tablespoon red wine vinegar
  • 1 lime juiced
  • 1 cup loosely packed fresh cilantro large stems removed
  • 1 cup loosely packed fresh parsley large stems removed
  • 2 tablespoons fresh oregano leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ to ½ teaspoon red pepper flakes or to taste
  • cup extra virgin olive oil


  • Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
  • Remove any big stems from cilantro and parsley. Remove oregano leaves by sliding your fingers down the stem. Add the cilantro, parsley, oregano, salt, pepper and red pepper flakes and pulse several times until herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add the olive oil and pulse just one or twice to lightly combine.
  • Transfer to an airtight container and refrigerate until ready to use. Will keep well refrigerated for several days.


This recipe will yield a little over 1 cup which is plenty to serve 8 as a condiment.


Calories: 94kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 807IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg