With a vibrant green color and fresh, punchy taste, Chimichurri Cilantro Sauce adds a burst of flavor with a Latin kick to almost any savory meal.
Using just a few ingredients, chimichurri seasoning can be made in minutes with the help of a sharp knife or a small food processor; making for a great last minute addition to steak night or family cookouts.
What Is Chimichurri Cilantro Sauce?
Chimichurri is a herby condiment that is primarily used in Latin and Uruguayan cuisines but served all throughout Central and South America.
It is usually made as an accompaniment to grilled or barbecued meat dishes, or basted onto the meat during the cooking or resting process. Requiring absolutely no cooking, it is a simple blend of herbs and seasonings that is absolutely packed with flavor!
While all chimichurri sauce recipes contain parsley, this recipe has the addition of cilantro, which lends it a fresh, citrus flavor with a bit of a kick.
Cilantro is something of a love-it-or-hate-it herb, so if you aren’t a fan, you can always just add in more parsley in its place.
The fresh herbs not only give the sauce its bright and bold green color, but also give chimichurri its signature flavor.
It can be a great way to use up any herbs you have left over, but the fresher they are the brighter and zestier the sauce will be.
Oil And Vinegar
In this recipe, oil serves as a base for the sauce that binds it all together, while vinegar adds an irresistible tang and a bit of brightness. Make sure to use the best quality olive oil you can get a hold of as this will have a big impact on the end flavor of your sauce. Taste it before you add it, particularly if you are using extra virgin olive oil, as it can sometimes be a little bitter.
Can I Make Cilantro Chimichurri Sauce Without A Food Processor?
Definitely! The sauce shouldn’t be blended to a puree but should still have a bit of texture to it, so you can easily make it without the help of a food processor.
Simply chop the herbs, garlic and onion into very fine pieces with a sharp knife before mixing with your liquid ingredients. See the video and step-by-step guide below so you can make it perfectly every time.
Chop the herbs then season with salt and pepper.
Next, add the crushed red peppers.
Add the oil and vinegar.
Serve and enjoy!
What To Serve With The Sauce
While you’ll usually find chimichurri sauce served with grilled meats, it also goes beautifully with grilled vegetables and fish, poured over crispy potatoes or even used as a salad dressing.
To be honest, it would be a great addition to most savory dinner recipes, so feel free to try it out on whatever you like!
How To Store
You can store your sauce in a mason jar or airtight container and it will keep in the refrigerator for up to 3 months.
It’s one of those sauces that only improves with time, so if you like you can always make it a day ahead. However, any longer than that and all those lovely fresh herbs will start to turn dark and lose flavor.
As I said, Chimichurri pairs well with beef, chicken, fish, plantains. Furthermore, steak, it’s a great dressing or marinade and it goes perfectly well with rice. I mean the list goes on. And it is prepared in just 5 minutes or less!!!!!!
More Amazing Sauce To Enjoy
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Smoky Chimichurri Cilantro
- ½ cup fresh cilantro finely chopped
- ½ cup fresh parsley finely chopped
- 2 garlic minced
- ¼ cup red onions
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika or regular paprika is fine too
- 1 tablespoon red pepper flakes
- ½ cup olive oil extra virgin
- 3 tablespoon apple cider vinegar
Frequently Asked Questions (FAQ)
This condiment is made with fresh parsley, cilantro, oregano, garlic, oil and vinegar.
Chimichurri has an earthy taste because of the fresh herbs that are added.
Chimichurri sauce is bitter because of the added parsley and vinegar.
The Chimichurri sauce will last in the fridge for up to 3 months in an air tight container.