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A small bowl of chimichurri with a spoon digging in.
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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

Ingredients

  • 1/2 cup cilantro packed
  • 1/2 cup parsley packed
  • 1 tablespoon fresh oregano
  • 1 small shallot
  • 2 cloves garlic peeled
  • 1/2 jalapeno pepper seeded*
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • fresh ground pepper

Instructions

  • 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.

Video

Notes

*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. You can also substitute red pepper flakes for the jalapeño.
Storage
Chimichurri should be stored in an airtight container in the refrigerator. It will keep this way for up to a week, but is best served as fresh as possible.
You can also freeze it in an ice cube tray and store for up to 6 months.

Nutrition

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