Cilantro Chimichurri

5 from 8 votes

Cilantro Chimichurri is an herbaceous, tangy, and spicy condiment that elevates grilled proteins and roasted vegetables. It's incredibly easy to make and comes together in under 15 minutes.

Prep Time15

Total Time20

Course: Side Dish

Cuisine: Argentinian, South American

Diet: Vegan, Vegetarian

Servings: portions

Author: Luay Ghafari

Ingredients

½ cup Cilantro - packed
½ cup Flat leaf parsley - packed
3 Garlic cloves
½ cup Extra virgin olive oil
3 tbsp Red wine vinegar
1 tsp Chili flakes - more or less to taste
Salt and pepper to taste
1 tsp White sugar - Optional

Instructions

Wash and dry the parsley and cilantro.
Finely chop the herbs and garlic and place them in a mixing bowl.
Add the olive oil, red wine vinegar and chili flakes. Stir to combine. Taste and season with salt and pepper. Optional, you can add a teaspoon of white sugar to balance the bitterness.
Serve right away or allow the chimichurri to rest on the counter covered for up to 2 hours and then serve. Or refrigerate for up to 1 week.

Notes

See the blog post above for step-by-step recipe photos.

This sauce can be kept in the refrigerator for up to a week. However, it is best consumed within 48 hours as the cilantro and parsley will begin to brown in the fridge. Oil may solidify in the fridge. Let the jar or bottle rest on the counter for an hour before using so that the oil can liquify, if necessary.

If you prefer not to hand chop the ingredients, you can certainly use a food processor and process to your desired consistency.

You can use this recipe as a base and make your own spin on it. Add chopped scallions or chopped red onions. It may not be traditional, but it will still be delicious. If you make this recipe and modify it, let me know in the comments.

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