Cilantro chimichurri is a vibrant, flavorful sauce made with fresh cilantro, avocado oil, lime juice, garlic and spices. It has a bright, zesty taste with just the right amount of heat. Use it to quickly elevate steak, chicken, salads, grilled vegetables or grain bowls with fresh, bold flavor.
Chimichurri first originated in Argentina and Uruguay, where it was made with parsley as a go to sauce for grilled meats. While parsley is the classic herb for chimichurri, I've always preferred the bold, fresh flavor of cilantro. That love for cilantro is what inspired this version. Cilantro is the herb I reach for anytime I'm making a southwestern steak and rice bowl, grilling meats or vegetables that need a quick sauce, or tossing together a fresh salad that needs a tasty but easy dressing.
Ingredients
- Fresh cilantro
- Avocado oil
- Lime juice
- Garlic
- Mexican oregano
- Crushed red pepper flakes
- Cumin
- Salt
See recipe card for quantities.
Substitutions
- Gluten free - cilantro chimichurri is naturally gluten free, so it needs no substitutions.
- Avocado oil - if you don't have avocado oil, use another neutral oil that words well in sauces and dressings like grapeseed oil. You can also use olive oil like in traditional chimichurri sauce, but olive oil is not neutral.
- Lime juice - traditional chimichurri used red wine vinegar. If you want to substitute a vinegar for the lime juice acid component of this sauce, I recommend rice wine vinegar or white wine vinegar which are better suited for the Southwestern flavor profile of this sauce.
- Mexican oregano - if you can't find Mexican oregano, you can substitute regular Italian oregano. It's not a perfect substitution, so you can also leave it out.
- Crushed red pepper flakes- traditional chimichurri uses crushed red pepper for some heat. Crushed red pepper flakes also works well with cilantro chimichurri. But if you are out, you can substitute cayenne pepper or red chili powder (the pure kind, not the kind used for tacos). But reduce the amount to ⅛ teaspoon of cayenne pepper or pure red chili powder to start.
Storage
Store any leftover cilantro chimichurri in an airtight container in the refrigerator for up to 5 days. You can also freeze cilantro chimichurri for future use for up to 2 months.
Next Level Tips
- Cilantro chimichurri is the perfect sauce for southwestern steak and rice bowls, salads or any dish that needs a little extra flavor. It's quick and also versatile. Win-win.
- I highly recommend giving Mexican oregano a try. You can find it online, in grocery stores that have a large spice section or in grocery stores that have an international spice section. Its flavor profile matches better with cilantro, and it's often a lot less expensive than Italian oregano as well.
- This recipe calls for ½ cup of cilantro, which is actually a lot of cilantro. Depending on the the size of the bunch, it may end up to be the entire cilantro bunch!
FAQ
Mexican oregano is not the same as Italian oregano. Mexican oregano comes from the verbena family and is bolder with a more citrusy flavor. Italian oregano comes from the mint family and is milder and more peppery. I strongly recommend using Mexican oregano for cilantro chimichurri and recipes like homemade taco seasoning. The flavor of Mexican oregano is more complimentary with the flavor of cilantro.
Related
Looking for other recipes like this? Try these:
Cilantro Chimichurri
Ingredients
- ½ cup cilantro packed
- ⅓ cup avocado oil (or other neutral oil)
- 2 tablespoons lime juice fresh squeezed
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon Mexican oregano
- ¼ teaspoon cumin
- ¼ teaspoon crushed red peppers
Instructions
- Add all the ingredients, except the cilantro, into a small bowl and stir well.
- Chop the cilantro very finely. Add the cilantro to the bowl and stir well.
- Serve immediately or refrigerate. Enjoy!
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