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Made with fresh cilantro, tangy vinegar, aromatics and a touch of spice, this cilantro chimichurri (or Mexican chimichurri) is so flavor packed and can be used in so many different ways.
Plus it only takes 5 minutes to make!!
We are in love with chimichurris over here...from this mint chimichurri and Argentinian chimichurri to this ultra incredible red chimichurri, it's easy to make and adds so much flavor to dishes.
I mean seriously, it only takes 5 minutes and all the ingredients are super easy to find!
And if you're a fan of a creamier sauce, definitely try this chimichurri mayo!
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What is Chimichurri?
Chimichurri is a condiment often used in Argentinian and other South/Central American cuisines. It is a sauce traditionally made with parsley and garlic, but we switched it up a bit here to make a Mexican inspired version (there is no cilantro in traditional chimichurri).
It can be used as a sauce, dressing, dip or marinade. It is often found in Brazilian steakhouses, but note that traditionally chimichurri actually originates in Argentina, not Brazil.
Why This Recipe Works
- It's ultra simple and only takes a couple minutes to whip together.
- It goes with SO MANY THINGS!
- Using the cilantro stems adds an additional depth of flavor and freshness.
- You have the ability to adjust the spice level if you want to give it a touch more heat!
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
They key is to use both the leaves and the stems to get the best flavor. The stems typically have a more intense flavor than the leaves and work perfect in this recipe.
It is imperative that you use a good quality olive oil in this as it can make or break your dish. We love using California Olive Ranch olive oil in all our cooking because it has a great flavor and quality at an affordable price.
Always use fresh lime juice, not the bottled kind as it has a completely different flavor.
While I highly recommend using red wine vinegar, if you don't have it you can substitute it with white wine vinegar.
Step By Step Instructions
Step 1: Use a food processor to combine all the ingredients (except olive oil). **ingredients should be a little chunky - not processed into a paste.
Step 2: Place mixture into a bowl and stir in the olive oil. Let it sit for 15-20 minutes to allow the flavors to meld before serving it.
Serve over meat, chicken, seafood, pork, tacos, grilled dishes, etc.
Expert Tips
- When using the food processor, use the pulse setting so you can control how blended the ingredients get. You want the mixture to be slightly chunky (it shouldn't be totally smooth).
- Add extra crushed red pepper if you want extra spice, and vide versa.
- Add ¼ teaspoon of smoked paprika for a touch of smokiness and more heat.
- Substitute white wine vinegar for red wine vinegar if needed.
- Use both the stems and leaves of the cilantro for the best flavor.
- Do not add the olive oil to the food processor - it should be stirred in with a spoon afterwards.
- Letting it sit 15-20 minutes after making it allows the flavor to meld together before you serve it.
How to Use Cilantro Chimichurri
We love to use it as a sauce for beef, chicken pork or seafood - also try it with some of these favorites:
- Whole roasted Indian chicken
- Sous vide beef tongue
- Sous vide carne asada
- Instant Pot chicken fajitas
- Sous vide frozen chicken breast
You can also use it as a salad dressing or a vegetable dip (we actually love it on this grilled squash).
It is also great used as a marinade when you plan on doing some grilling or roasting - try it next time you plan on grilling any meat, chicken or vegetables!
Make it a dip by mixing it with a little sour cream or cream cheese. Dip crackers or vegetables in it. Or even spread it on this air fryer garlic bread before toasting or serving!
Even consider using it for breakfast drizzled over of these favorites:
- Avocado toast
- Shrimp and grits
- Sous vide scrambled eggs
- Bagel breakfast sandwich (if you haven't had this yet you need it in your life)
- Air fryer hash browns
- Chilaquiles rojos
- Air fryer breakfast potatoes
Frequently Asked Questions
Traditional chimichurri is made with parsley, garlic, olive oil and vinegar. It originated in Argentina is is often served with grilled meats, seafood and vegetables.
This cilantro chimichurri recipe is basically a "Mexican chimichurri." It is made with cilantro, garlic, chilies, olive oil, lime juice and vinegar.
Traditional Argentinian chimichurri does not contain cilantro. Traditional versions are made with parsley, garlic, olive oil and vinegar.
Storage Instructions
Chimichurri can be stored in the fridge (in a covered container) for up to a week. Let it sit out to room temperature before serving it to allow the olive oil to thin out.
It can also be frozen for up to 3 months (note it loses a little flavor when freezing, but it still packs a good punch!). Thaw in the fridge overnight then let sit at room temperature before serving.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Cilantro Chimichurri (Mexican Chimichurri)
Ingredients
- 1 ½ cups fresh cilantro stems and leaves
- 3 garlic cloves
- 1 shallot
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon chili flakes
- ½ teaspoon salt
- 1 teaspoon dried oregano
- ½ cup olive oil good quality
Instructions
- Use a food processor to combine all the ingredients (except olive oil) using the pulse setting until ingredients are combined with a little texture (not a paste).
- Place mixture into a bowl and stir in the olive oil. Let sit 15-20 minutes before serving.
- Serve over meat, chicken, seafood, etc.
Expert Tips:
- When using the food processor, use the pulse setting so you can control how blended the ingredients get. You want the mixture to be slightly chunky (it shouldn't be totally smooth).
- Add extra crushed red pepper if you want extra spice, and vide versa.
- Add ¼ teaspoon of smoked paprika for a touch of smokiness and more heat.
- Substitute white wine vinegar for red wine vinegar if needed.
- Use both the stems and leaves of the cilantro for the best flavor.
- Do not add the olive oil to the food processor - it should be stirred in with a spoon afterwards.
- Letting it sit 15-20 minutes after making it allows the flavor to meld together before you serve it.
Nutrition
kathy
I love chimichurri, but have never made it with cilantro before. This was so good and opened my eyes to all the options!
Danielle
So glad you liked it!
Socks Private Proxies
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