Zesty Cilantro Chimichurri – You know when you find that one sauce that just takes everything to another level? This Zesty Cilantro Chimichurri is that sauce. It’s bursting with fresh herbs, tangy vinegar, and just enough spice to keep things interesting. The kind of sauce that makes you look like a pro in the kitchen, even if you just threw it together in 10 minutes. Seriously, whether you’re drizzling it over juicy steak, spooning it onto roasted veggies, or even just dunking some crusty bread into it—this chimichurri is going to be your new go-to. I promise.
The first time I made this chimichurri, I wasn’t sure how it would go over at home. My husband is a meat-and-potatoes kind of guy, and my kid—well, let’s just say they’re not exactly herb lovers. But when I poured this bright, zesty green sauce over grilled steak, everyone was reaching for more. It added such a punch of flavor that even my little one, who usually pushes herbs aside, was asking for seconds. Now, it’s become a must-have anytime we fire up the grill.
What makes this Zesty Cilantro Chimichurri truly special?
This chimichurri? It’s an absolute flavor bomb. Fresh parsley, cilantro, and oregano give it a bright, herbaceous base, while red wine vinegar cuts through the richness of whatever you’re putting it on. And don’t even get me started on the garlic and that tiny kick of heat from the red pepper flakes—it’s all about balance, right? Plus, it’s crazy simple. Just 10 minutes of your time, and you’ve got a sauce that can take anything from basic to seriously impressive. Whether you’re using it as a marinade, a sauce, or even a dip, this stuff will make you wonder how you ever lived without it.
What You Need To Make This Zesty Cilantro Chimichurri Recipe?
Flat-Leaf Parsley: Parsley is the backbone of this chimichurri. It gives the sauce that fresh, slightly earthy flavor that balances everything else out. When you’re measuring, pack it in there tight—you want as much of that herby goodness as possible. And don’t worry about the small stems, they’re totally fine to use; just get rid of the thicker, tough ones.
Cilantro: Ah, cilantro—the herb that people either love or hate. But trust me, in this sauce, it’s the star. It adds that bright, citrusy kick that really makes the flavors pop. If you’re like me and don’t mind a bit of stem, just remove the big ones and toss the rest in. It makes the chimichurri even more flavorful and saves you some time chopping.
Fresh Oregano: Fresh oregano takes this chimichurri to the next level. It’s got this slightly peppery, almost minty thing going on that works so well with the other herbs. You don’t need a ton, but it’s the little detail that makes a big difference. And if you can’t find fresh oregano, don’t sweat it—dried oregano works in a pinch, just use less!
Shallot: Shallots are like the cooler cousin of onions—they’re milder, a bit sweeter, and won’t overpower the herbs. Finely chop them so they blend in nicely with everything else. This is one of those ingredients that adds depth without stealing the show.
Garlic: Four cloves might sound like a lot, but honestly, it’s just the right amount of garlic to give the chimichurri some kick. Fresh garlic is key here—it makes everything pop. Just give it a good mince and throw it in. Don’t worry if your hands smell like garlic after—it’s a small price to pay for deliciousness, right?
Red Wine Vinegar: This is what gives the chimichurri its signature tang. Red wine vinegar cuts through the richness of the olive oil and herbs, giving everything that bright, zippy flavor that makes your mouth water. It’s the thing that keeps the sauce from tasting too heavy.
Red Pepper Flakes: Now, the red pepper flakes—this is where the fun begins! Just a little sprinkle adds the perfect touch of heat without overwhelming everything. If you’re sensitive to spice, you can dial it back, but if you like things fiery, feel free to add a pinch more.
Kosher Salt and Black Pepper: Good ol’ salt and pepper, the unsung heroes. Kosher salt helps bring out all the flavors without making it overly salty, and the black pepper adds a bit of warmth. Be generous, but taste as you go so you don’t overdo it.
Extra Virgin Olive Oil: The olive oil is what brings it all together, making the sauce rich and silky. Go for a good-quality extra virgin olive oil because you’ll taste the difference here. It rounds out all the flavors and gives the chimichurri that luxurious texture that just glides over everything you pour it on.
Steps To Make Zesty Cilantro Chimichurri:
Prep the Herbs:
First things first—get rid of those thicker stems from the parsley and cilantro. We want all that bright, leafy flavor, not the tough stems. Just pluck off the big ones, and you’re good to go.
Want To Save This Recipe?
Chop, Chop, Chop:
Now, grab your knife and finely chop the parsley, cilantro, oregano, shallot, and garlic. You want everything minced nice and small so the flavors blend together perfectly. And yeah, you could use a food processor here, but there’s something satisfying about doing it by hand, don’t you think?
Mix It All Together:
Toss all your chopped herbs, shallot, and garlic into a bowl. Give it a good stir to mix everything up. Then, add in the red wine vinegar, red pepper flakes, salt, and black pepper. Give it another stir so everything is well combined.
Add the Olive Oil:
Slowly drizzle in the olive oil while you stir. You want to mix it in gradually so the sauce comes together smoothly. Once it’s all combined, give it a taste and adjust the seasoning if needed. Sometimes a little more salt or vinegar does the trick!
Serve and Enjoy:
And that’s it—you’re done! Spoon this bright, zesty chimichurri over grilled steak, chicken, veggies, or whatever you’ve got on hand. It’s going to add a huge burst of flavor to whatever you pair it with. If you’ve got any leftovers, store them in the fridge and use them up within a few days. It just gets better as it sits!
Tip:
Here’s a little trick to make your chimichurri really shine: let it sit for a while before you serve it. I know, I know—it’s hard to wait when you just want to dig in. But trust me, letting the chimichurri sit for at least 30 minutes (or even a couple of hours) allows all those flavors to meld together beautifully. The garlic, herbs, vinegar, and oil start to blend, and the result is so much more balanced and flavorful. If you make it ahead of time, store it in the fridge, but take it out about 15-20 minutes before serving so the olive oil loosens up again and you get that perfect consistency. Chimichurri is one of those sauces that gets better the longer it sits, so if you have leftovers, use them over the next couple of days—they’ll taste even more amazing!
Frequently Asked Questions:
Can I use a food processor instead of chopping everything by hand?
Definitely! If you’re short on time or just don’t feel like chopping, a food processor works great. Just be careful not to over-process—you still want a bit of texture. Pulse everything except the olive oil, then drizzle in the oil while pulsing until it all comes together.
How long can I store chimichurri in the fridge?
Chimichurri will keep in the fridge for about 4-5 days in an airtight container. The flavors actually get better with time, so don’t worry if you make it ahead. Just give it a good stir before using, and you’re good to go!
Can I freeze chimichurri?
Absolutely! Chimichurri freezes really well. Pour it into an ice cube tray, freeze the cubes, then pop them into a freezer bag. When you need a flavor boost, just thaw a cube or two and use them on grilled meats, veggies, or even as a marinade.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Zesty Cilantro Chimichurri
Ingredients
- 1 1/2 c flat-leaf parsley packed tight
- 1/2 c cilantro packed tight
- 2 tbsp fresh oregano
- 1 shallot finely chopped
- 4 garlic cloves minced
- 1/4 c red wine vinegar
- 1/2 tsp red pepper flakes
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 c extra virgin olive oil
Instructions
- Start by getting rid of the thicker stems from the cilantro and parsley—they’re a bit too tough, so we’ll just discard them. Then, grab a knife and finely chop all the herbs, along with the shallot and garlic. Take your time here; it’s worth it!
- Once everything’s chopped, toss it all into a small bowl and give it a good stir. Next, pour in the red wine vinegar, red pepper flakes, salt, black pepper, and olive oil. Stir it all together, then give it a taste—adjust the seasoning if you think it needs a little more of anything.
- Now it’s ready to serve! Drizzle it over your favorite grilled meats, veggies, or whatever you’ve got on hand.
If you’re using a food processor:
- Throw all the ingredients in, except the olive oil. Pulse until everything is nicely chopped, then slowly drizzle in the oil while pulsing until the sauce comes together just right.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
