Fresh, Vibrant Cilantro Chimichurri (For Meats + Seafood)
Cilantro chimichurri is a fresh, vibrant herb sauce made with cilantro, parsley, garlic, olive oil, and vinegar. It's a popular condiment in Argentina and Uruguay, where it is used to season grilled meats, vegetables, and seafood—we love it over grilled or roasted salmon! Chimichurri can also be used as a dipping sauce or as a marinade.
Servings: 6 servings
Calories: 251kcal
Equipment
Glass jar with lid or small bowl with whisk
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
- Storage: Refrigerate chimichurri airtight up to 2 weeks. If oil solidifies, let sit at room temp 10–15 minutes and stir.
- Freezing: Freeze up to 3 months (ice cube trays work well). Use from frozen or thaw overnight.
- Substitutions: Use white wine vinegar for a lighter flavor. Swap parsley for thyme, oregano, or rosemary. Replace Fresno chile with another chile or a pinch of red pepper flakes.
Nutrition
Calories: 251kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 394mg | Potassium: 75mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg
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