Where My Cilantro Lovers At?!
If you’ve ever drizzled classic Argentine chimichurri over flame‑grilled steak and wished it packed a little more cilantro punch, this recipe is your wish come true. My cilantro‑forward chimichurri still delivers the signature garlicky tang, acidity, and kick of heat, but the herbaceous flavor is amped up with more fresh cilantro than parsley, which is always my preference.
In less than 10 minutes you’ll have a vibrant green sauce that instantly wakes up everything from grilled skirt steak, flaky oven-roasted salmon, to roasted veggies—and yes, it makes even a humble baguette taste party‑worthy.
While recipe testing I’ve found that — even though I often chop everything by hand — if I’m using the sauce as a marinade (like for grilled chicken wings, either before or after cooking), it’s best to run it through a food processor to get a smoother texture. Easy!
Why You’ll Love This Recipe
- Big flavor, minimal effort: A quick mince, a short vinegar “soak” to tame the shallot and garlic, then a whisk of good olive oil—that’s it.
- Meal‑prep friendly: Tucked into the fridge, it keeps its color and punch for up to two weeks, making weeknight dinners a breeze. This is why I absolutely love vinegar-based sauces.
- Versatility for days: Spoon it over smoky grilled spatchcock chicken for smoky‑bright vibes, or swirl it into a bowl of vibrant fresh basil vinaigrette for an herby two‑in‑one dressing.
Expert Tips
- Use fresh herbs for best flavor! Dried herbs don’t offer the same vibrancy.
- Measure the herbs after chopping, otherwise your ratios will be off.
- If using a food processor, don’t over process. You want the sauce to have some texture.
- Adjust the seasonings to taste, depending on whether you prefer a stronger garlic flavor or more acidity.
- Store chimichurri sauce in an airtight container in a refrigerator for up to 2 weeks.
My Best Tip: Let the garlic, shallot, and chile sit in vinegar for 15 minutes. This quick “pickling” smooths any sharp bite and deepens the flavor.
Delicious Ways To Use Chimichurri
- Steak night at home: Generously spoon over tender, juicy char‑grilled skirt steak.
- Seafood companion: A bright finishing touch for easy oven-baked salmon with lemon & dill—the herbs cut through the rich fish beautifully.
- Veggie booster: Toss with sizzling grilled fresh asparagus or crispy roasted potatoes straight out of the oven.
- Salad dressing hack: Whisk a spoonful into fluffy quinoa or couscous salad for herby zing without extra work.
- Bread‑board dip: Pour into a ramekin, surround with torn baguette, and watch it disappear.
This herbaceous green sauce is sure to add a punch of bright flavor to any dish it touches. It’s truly one of my forever favorites, and I can’t wait to hear what you think. if you give this cilantro chimichurri recipe a try, be sure to leave a review and 🌟 rating below to let us know what you think!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Cilantro Chimichurri (For Grilled Meats + Seafood)
Equipment
Ingredients
- ½ cup red wine vinegar
- 1 tsp Kosher salt
- 3 cloves garlic finely chopped
- 1 medium shallot finely chopped
- ½ medium Fresno chile finely chopped (or more if you want it spicier)
- ½ cup fresh cilantro roughly chopped
- ½ cup fresh parsley roughly chopped
- ¾ cup extra virgin olive oil
Instructions
- Tone down the intensity of the aromatics. Place ½ cup red wine vinegar, 1 tsp Kosher salt, 3 cloves chopped garlic, 1 chopped shallot, and chile in a glass jar or mixing bowl, then let sit for about 15 minutes.
- Finish the chimichurri. Add ½ cup chopped cilantro, ½ cup chopped parsley, and ¾ cup olive oil, then whisk to combine (or place lid on, if using a jar, and shake well). Taste, adjust seasoning if needed, then set aside.
Notes
- Leftovers: Use the chimichurri sauce within 2 weeks. Store in an airtight container in a refrigerator. If the oil congeals at all, simply allow to sit out at room temperature for 10-15 minutes prior to serving, then give it a good stir.
- Freezing: Leftover cilantro chimichurri can be frozen for up to 3 months. We recommend portioning it into ice cube trays, then freezing so you have individual cubes. Once frozen, then can be transferred to a freezer-safe bag of container. Add directly to sauces on a stove top or defrost overnight in a fridge before using.
- Substitutions:
- Red wine vinegar: For a more delicate chimichurri with a lighter taste, you can use white wine vinegar.
- Herbs: Consider replacing parsley with chopped thyme, oregano, or rosemary for a different flavor.
- Chile: If you can’t find or don’t want to use a Fresno chile, you can substitute with any other chili pepper you like. Or consider adding a generous pinch of red pepper flakes.
Nutrition
A few photos by Ari and remaining photos by Jo Harding.
Hi! Are the calories for a specific serving size or the whole thing? Thank you!
Hi Emma! You nutrition facts are always for a single serving (unless the serving size of the recipe is 1). In this case, it yields about 1¼ – 1½ cups of chimichurri, and there are 6 servings total. So each serving is about ¼ cup or slightly less. Enjoy!
can you use minced garlic instead & parsley spice or do both need to be fresh?
Hi Ana! When you say minced garlic, do you mean the kind that comes in a jar? I’m not a big fan of that in general, but if you already know you like the flavor and you want to use it, you can certainly give it a try. Chimichurri is a bright, fresh herb sauce, so if possible, the herbs should both be fresh.
The good news is that if you’re maybe concerned about having more fresh herbs than you can handle, you can chop them up finely, place in ice cube trays, cover with a little olive oil and freeze. Once frozen, pop them into large resealable freezer-safe bags, then you can add them to dishes on the fly! Hope this helps. Best, Ari
I love this. I am a cilantro nut, so I used 3/4 cilantro and 1/4 parsley. A tad more garlic, came out great. I doubled the batch, my garden is boomin’ this year :-).
I have made many but this is by far the best one! I used more cilantro as I love it ever so much more than parsley, which came in at 1/4 cup and I added a tad more garlic. The proportion of vingar to oil is perfect. I made a double batch since my garden is boomin’ right now, froze the extra in ice cube trays. Magic stuff this!!!
Agree completely, Miranda! I’d choose cilantro over parsley any day of the week. I’m so glad you made a double batch and can enjoy the leftovers! Cheers, Ari