This Cilantro Chimichurri is the best dressing for veggies and meats. Minimal fresh ingredients required and takes about 10 minutes from start to finish.
Cilantro Chimichurri is bright and flavorful. If you haven't had it before, you are missing out. I compare it to a pesto, but slightly different!
Why Make This Cilantro Chimichurri.
It is so versatile. You can dress salads with it or use it to flavor fish or meat. I love it on veggies and potatoes.
This Cilantro Chimichurri is allergy friendly! No nuts, gluten, dairy required. It is minimal fresh ingredients.
This chimichurri can be ready in 10 minutes or less. And the flavor is customizable!
Ingredients For Cilantro Chimichurri.
Fresh Cilantro and Parsley. You can make a classic chimicurri by skipping the cilantro, however I love the flavor it brings to this sauce.
Jalapeño. This is optional but this sauce is tastier with a slight heat to it, similar to a salsa.
Lime Juice. The citrus really brings the flavors alive!
Olive Oil. Be sure it is high quality non bitter olive oil. A mild taste is best.
How To Make This Cilantro Chimichurri.
Step 1. Roughly chop all of the ingredients. Some stems on the cilantro are okay! Add it all to a high-speed blender and mix.
Step 2. Pour ingredients into a tightly sealed jar or container. It will keep for a few days in the refrigerator. Be sure to shake before using, oil will separate.
FAQs & Expert Tips.
This chimicurri will last in the fridge for up to 4 days. It may separate a bit, be sure to shake it before using.
You can skip the red pepper and jalapeño if you cannot handle much heat.
No, this recipe is great with parsley however the cilantro makes it extra special.
Yes! The citrus makes this recipe come alive. You can use lemon as well but the lime is best.
- 1 cup cilantro fresh
- 1 cup parsely fresh
- ¾ cup olive oil
- ⅓ cup red onion halved
- 2 tbsp garlic 3 fresh cloves!
- ½ tbsp jalapeno
- 1 tsp salt
- 1 tsp pepper
- ½ tsp chili flakes
- 1 tsp italian seaoning
- ¼ cup fresh lime juice *more to taste
- Step 1. Roughly chop all of the ingredients. Some stems on the cilantro are okay! Add all ingredients including oil and seasonings to a high-speed blender and mix.
- Step 2. Pour ingredients into a tightly sealed jar or container. It will keep for a few days in the refrigerator. Be sure to shake before using, oil will separate.