Cilantro chimichurri takes 5 minutes to mix up and is loaded with flavor. This fresh herbal condiment is a delicious accompaniment to grilled meats, vegetables, seafood, and so much more.
The option to throw some stuff on the grill and have a healthy meal in minutes, with few dishes involved, is one of the joys of summertime.
But if you're getting a little bored with your grilling and you're looking for a way to add some zip to your meals, chimichurri is your best friend.
What goes great with chimichurri?
Here are some of my favorite ways to use chimichurri.
- Grilled chicken thighs or breasts
- Grilled steak (obviously)
- Grilled chili lime shrimp
- Grilled salmon or any fish filet
- Corn on the cob
- Grilled vegetables
- Salad - I like to whisk a couple of tablepoons of chimichurri with some additional oil and vinegar for a delicious herby dressing
- Swirled into a creamy summer corn soup (see below!)
- As a spread inside a steak or roast beef sandwich
- As a dip for bread or even raw vegetables.
- Tossed with grilled or roasted potatoes
Basically chimichurri is one amazing condiment that is guaranteed to elevate and add some vibrance to your summer meals.
Is there usually cilantro in chimichurri?
Chimichurri is an Argentinian condiment that is usually composed mainly of parsley and oregano. It does NOT normally contain cilantro, but I think it works really well in this sauce.
You can add cilantro in any proportion, substituting whatever quantity of parsley suits your taste. I like a half-and-half ratio.
Cilantro may not be 100% traditional, but it is definitely delicious!
How to Make Cilantro Chimichurri step-by-step
It takes just a couple of minutes to make chimichurri with a food processor, but if you don't have one, you can just finely chop the herbs and garlic (or use a mortar and pestle) and combine with the remaining ingredients!
- In a food processor, pulse together the parsley, cilantro, oregano, garlic, shallot, and jalapeño, until roughly chopped. *Note: this is a mild version of the sauce. If you prefer more heat, feel free to leave the seeds in the jalapeño and/or use the whole pepper instead of half.
- Add the lemon juice, red wine vinegar, olive oil, salt and pepper, and pulse a few more times to combine. The sauce should still have some texture, and not be fully smooth.
And that's it!
How to store chimichurri
Chimichurri should be stored in an airtight container in the refrigerator. It will keep this way for at least 2 weeks.
You can also freeze it in an ice cube tray and store for up to 6 months!
- ½ cup cilantro packed
- ½ cup parsley packed
- 1 tablespoon fresh oregano
- 1 small shallot
- 2 cloves garlic peeled
- ½ jalapeno pepper seeded*
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ cup olive oil
- 1 teaspoon kosher salt
- fresh ground pepper
- In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
- Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined.