Made with fresh parsley, cilantro, garlic, onions, vinegar, and olive oil, this homemade Chimichurri sauce is delicious on steak, burgers, fish, tostones, and even bread! Ready to enjoy in 5 minutes, it’s an easy way to elevate your favorite dishes.
Growing up, I was never a fan of anything green on my food. That was long before I knew how to cook anything.
Now, I know better. I know that those green ingredients are essential to cooking because they give dishes distinctive flavors. In other words, those green ingredients are what make any particular dish flavorful. Like cilantro chimichurri sauce for instance.
Yes, skirt steak is pretty tasty on its own, if cooked properly. But when you add a spoonful of a delicious fresh homemade herb chimichurri sauce, that skirt steak’s flavor is enhanced times one-hundred.
Be sure to try my Dominican Chimichurri Burger and Churrasco Pizza with Chimichurri Sauce too!
Ingredients
- Cilantro
- Parsley
- Red Onion
- Garlic
- Dried Oregano
- Red Pepper Flakes
- Salt and Pepper
- Lime Juice
- Red Wine Vinegar
- Extra Virgin Olive Oil
How to make cilantro chimichurri sauce
- Using a food processor, mix parsley, cilantro, onion, garlic, oregano, red pepper flakes, salt, ground black pepper, lime juice and vinegar.
- Slowly stream in the olive oil while pulsing, until combined.
Frequently Asked Questions
The traditional Chimichurri sauce is made with parsley, oregano, onions, red pepper, garlic, vinegar, and olive oil. The ingredients are usually chopped very finely by hand and then combined. I personally do not have the time or patience to chop everything into itty, bitty, tiny pieces and because of that, I choose to chop my ingredients in the food processor.
Once all the ingredients are chopped, I stream in the olive oil while pulsing on the food processor to combine. For this recipe, I omitted the red pepper and added some crushed red pepper flakes to add a little kick to the sauce.
Once you have made your chimichurri sauce, place it in a sealable glass jar and keep it refrigerated. It will keep well for around a week, and up to two. Try and keep the herbs submerged in the oil to keep them as fresh as possible.
Yes! This is great for the freezer and will keep its flavor well for up to 3 months, so be sure to make a big batch! I like to freeze it in an ice cube tray so that it’s easy to thaw small portions at a time. Just place the frozen cubes in a bowl and thaw them in the fridge before using.
Recipe Notes and Tips
- Serve cilantro chimichurri sauce alongside some French baguette bread slices as an easy appetizer on your next friends gathering.
- I love using a mix of cilantro and parsley in my chimichurri, but you can use one or the other if you prefer.
- It’s best to use extra virgin olive oil rather than light or regular, for a nice rounded flavor. You can use it in a pinch, and avocado oil also makes a good substitute.
- You can skip the red chili flakes if you are sensitive to heat.
- This sauce is vegan and gluten-free.
More Sauces and Dips
Homemade Cilantro Chimichurri Sauce
Author:Ingredients
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ¼ cup red onion , chopped
- 2 cloves garlic
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoons lime juice , freshly squeezed
- 1 teaspoon red wine vinegar
- ¼ cup extra virgin olive oil
Instructions
- Using a food processor, mix parsley, cilantro, onion, garlic, oregano, red pepper flakes, salt, ground black pepper, lime juice and vinegar.
- Slowly stream in the olive oil while pulsing, until combined.
- Serve immediately or transfer to a sealed jar and refrigerate until ready to serve.
Notes
- Serve cilantro chimichurri sauce alongside some French baguette bread slices as an easy appetizer on your next friends gathering.
- I love using a mix of cilantro and parsley in my chimichurri, but you can use one or the other if you prefer.
- It’s best to use extra virgin olive oil rather than light or regular, for a nice rounded flavor. You can use it in a pinch, and avocado oil also makes a good substitute.
- You can skip the red chili flakes if you are sensitive to heat.
- This sauce is vegan and gluten-free.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
Follow Me on Instagram
Follow Me on Facebook
Silvia Martinez says
One of the best salsas ever!
Ale says
I love Chimichurri! It is one of my favorite sauce to put over grilled vegetables.
Enriqueta Lemoine says
Isn’t chimichurri one of the best inventions of humankind? I love it!
Jennyfer Morel says
Just made this and it came out delicious. Not as green as yours but it is amazing. Thanks for sharing this!!!