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A bowl of chimichurri with a spoon in it

Cilantro Chimichurri

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.
Course condiment
Cuisine Argentinian
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings (about 1 cup of chimichurri)
Calories 85kcal
Author Ann Otis


  • 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.


*This is a mild version of chimichurri. You can leave the seeds in the jalapeno, or add the whole pepper, if a spicier sauce is desired.
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.


Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg