Go Back
+ servings
Cilantro Chimichurri Sauce

Easy Cilantro Chimichurri Sauce

Add a punch of flavour to your fish, vegetables, lamb, chicken and other dishes with this Easy Cilantro Chimichurri Sauce. Amazing for your grilled steak, pork, fish, chicken and vegetables. A simple, quick 5-minute recipe. This delicious and herby sauce can be used as a condiment or marinade.
Course Dips, Dressings and Sauces
Cuisine Argentinian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 10
Calories 198kcal


  • Blender or a food processor


  • 1 cup cilantro both leaves and stems
  • 1 cup small parsley sprigs both leaves and stems
  • ¼ cup fresh shallots alternatively, chopped red onion
  • 1 cup olive oil extra virgin
  • cup lemon juice
  • ¼ cup red wine vinegar
  • 1 tablespoon oregano (fresh or dry)
  • 3 cloves garlic peeled
  • 1 tablespoon salt or more preferrably coarse, kosher
  • ½ teaspoon black pepper
  • 1 Fresno pepper


  • Add the parsley, oregano, garlic, cilantro, lemon juice, black pepper, scallion, Fresno pepper red wine vinegar and salt in a blender and blend at a low speed to a puree that is slightly coarse in texture.
  • Next, slowly add the olive oil in a thin steady stream. You can add some more olive oil if you prefer . You can also adjust the amount of saltand pepper at this point.
  • Serve immediately or store in an airtight container for later!


The difference with pesto: pesto recipes normally call for the use of nuts such as walnuts or pine nuts. In terms of herbs, pesto uses basil as the main herb. On the other hand, Chimichurri has a zingy taste as opposed to being nutty, since it uses vinegar. 
Actual taste: chimichurri has a fresh herby, garlicky, tangy taste, a bit like a vinaigrette with a kick. The herby flavour comes from the use of parsley and oregano while the chilli gives the sauce its kick. It is, however, not too spicy. The garlic gives the sauce a slightly pungent flavour, without being too overbearing.
Bitter taste - parsley is an ingredient in making chimichurri. Using parsley from an old plant or using too much parsley will result in bitter Chimichurri. As the plant grows old, the stems become tougher and the leaves turn darker and more bitter. It is therefore always advisable to use young and fresh parsley leaves and stems. Too much oregano and garlic can also turn your Chimichurri sauce bitter.
Do you use cilantro and parsley stems? Yes indeed. Feel free to use both the stems and the leaves. They carry with them so much flavour, it would be a waste to throw them away. Also means less work, as you don’t have to pick out or separate the leaves from the stems. Only thing is, make sure you are using fresh parsley and cilantro.
Want to make your sauce less bitter? You can reduce the bitter taste of your sauce by adding a bit of sweetness (about a teaspoon of Swerve or more for Keto and low carb) and honey or coconut sugar for paleo. You can also try to use a bit more of the other ingredients, such as garlic and chilli to make them stand out more.
This sauce can be made ahead and stored in the fridge for up to two weeks. It is however best when consumed between 1-2 days.
To freeze, spoon Chimichurri sauce to ice trays and store in the freezer for up 6 months.
To use it to marinate fish or meat, drizzle some sauce on the fish or meat and allow to marinate for about 3 hours then grill. Once grilled, spoon over some more sauce.
Make the sauce spicier by adding Jalapeños!



Calories: 198kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg