I finally nailed a Cilantro Lime Chimichurri Sauce that makes any Chimichurri Steak sing and you’ll be mad you waited this long.

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I’m obsessed with this Chimichurri Sauce Recipe because it rips boring meals into tiny pieces and makes them sing. I want it on everything, Chimichurri Steak, roasted veggies, toast at 2 a.m.

The bright slap of cilantro and the punch of garlic are the real deal. I use flat leaf parsley and garlic so it’s green, zippy, and messy in the best way.

It’s loud, a little spicy, and refuses to sit quietly on the side. Not fussy.

Not safe. Just bold flavor that makes me want to eat more and wash the plate clean.

I risk napkins for it daily.

Ingredients

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Parsley brings bright green freshness, herbaceous zip that keeps it lively.
Plus cilantro adds citrusy, slightly sweet lift if you like cilantro.
Garlic gives that punchy, garlicky heat, honest and totally necessary.
Basically shallot adds gentle onion sweetness, softer than raw onion.
Red wine vinegar cuts through oil, adds tang and clear balance.
Plus lemon juice adds sunny brightness, optional but it wakes things up.
Olive oil makes it silky, coats herbs, brings warmth and richness.
Oregano brings earthy, piney herb notes for extra depth and fragrance.
Red pepper flakes add heat, little kick you can easily control.
Salt seasons everything, makes the flavors pop and taste like themselves.
Black pepper adds mild, sharp warmth to finish each bite.

Ingredient Quantities

1 cup packed fresh flat leaf parsley, finely chopped

1/2 cup fresh cilantro, finely chopped (optional but nice)

4 large garlic cloves, minced

1 small shallot, very finely chopped or 1 tbsp red onion

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice (optional)

1/2 cup extra virgin olive oil

1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped

1/4 teaspoon red pepper flakes, or to taste

1/2 to 1 teaspoon kosher salt, to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Roughly chop the parsley and cilantro, then give them a finer chop so you end up with about 1 cup packed parsley and 1/2 cup cilantro, both pretty small but not liquidy.

2. Mince the 4 garlic cloves and very finely chop the shallot (or use 1 tablespoon red onion) so they blend into the herbs instead of sitting in big chunks.

3. Add the chopped herbs, garlic and shallot to a bowl, then sprinkle in the oregano, red pepper flakes, black pepper and 1/2 teaspoon kosher salt.

4. Pour in the 2 tablespoons red wine vinegar and the 1 tablespoon lemon juice if using, then stir to combine and scrape any bits off the bottom.

5. Slowly whisk in the 1/2 cup extra virgin olive oil until the mixture looks glossy and slightly emulsified. You can also pour the oil in a thin stream while stirring with a fork.

6. Taste and adjust seasonings: add more salt, red pepper flakes or lemon to brighten it up. If it tastes too sharp let it rest a bit and taste again.

7. Let the chimichurri sit at room temperature for at least 15 to 30 minutes to let the flavors meld; for best results refrigerate for a few hours and bring back to room temp before serving.

8. Use chimichurri as a sauce for grilled steak, chicken, fish or roasted veggies. Store leftovers in an airtight container in the fridge for up to 5 days, give it a good stir before using.

Equipment Needed

1. Cutting board
2. Good chef’s knife
3. Measuring spoons and a 1/2 cup measuring cup
4. Large mixing bowl
5. Small whisk or fork for emulsifying
6. Spoon or rubber spatula for scraping
7. Citrus juicer or reamer (optional, but handy)
8. Airtight container for storing leftovers

FAQ

What if I dont have cilantro, can I skip it?

Yes, skip it. The parsley is the star, cilantro just adds a bright twist. If you like cilantro, use it, if not its still great without it.

Can I use a blender or food processor instead of chopping by hand?

You can, but be careful not to turn it into a paste. Pulse a few times so you keep little bits of texture. If you prefer a chunky chimichurri, chop by hand.

How long does chimichurri last in the fridge?

Stored in an airtight container it keeps 4 to 5 days. The color may darken a bit but the flavor stays good. Let it come to room temp before serving.

Can I make it ahead of time?

Yes, making it a few hours or even the day before helps the flavors meld. If you make it much earlier, stir in a bit more lemon or vinegar before serving to brighten it up.

Can I freeze chimichurri?

Absolutely. Freeze in an ice cube tray for single servings, then pop cubes into a bag. Thaw in the fridge or stir frozen cubes into hot food. Texture changes a bit but flavor holds up well.

How spicy will it be and how do I adjust the heat?

Start with the suggested 1/4 teaspoon red pepper flakes. Increase for more kick, or leave them out for mild sauce. Fresh chilies work too if you want a different kind of heat.

What else can I use chimichurri on besides steak?

Use it on chicken, fish, roasted veggies, grilled shrimp, even as a salad dressing or sandwich spread. It brightens so many things, dont be shy to try it on potatoes or eggs.

Chimichurri Sauce Recipe Substitutions and Variations

Parsley: swap with fresh basil or a mix of basil and spinach if you don’t have parsley; basil gives a sweeter, peppery note so use a bit less, and it’s still bright.
Cilantro: leave it out or replace with extra parsley or a small handful of fresh mint, you’ll lose the citrusy pop but it’ll still taste fresh.
Red wine vinegar: use apple cider vinegar or sherry vinegar, or just more lemon juice if that’s what you have, adjust to taste cause lemon’s sharper.
Extra virgin olive oil: substitute avocado oil or light olive oil if you need a milder flavor, both keep the sauce silky but change the taste slightly.

Pro Tips

1) Chop by hand, not in a blender. A food processor makes it too soupy and bruises the herbs. Use a big chef knife and rock it quickly until the herbs are fine but still a little textured. You want green bits, not green paste.

2) Let it rest and taste twice. After you mix it give it at least 30 minutes, better a few hours in the fridge. Flavors calm down and the acid mellows, so wait to add more salt or heat until after it’s had time to marry.

3) Balance acid to taste. If the vinegar is biting, add a splash more oil or a touch of honey to round it out. If it’s bland, a squeeze of lemon or an extra tablespoon of vinegar wakes it up. Small adjustments make a big difference.

4) Serve and store smart. Bring chimichurri back to room temp before serving so oil loosens up and flavors pop. Keep leftovers in a jar with a thin film of oil on top to slow browning, and use within 4 to 5 days.

Chimichurri Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally nailed a Cilantro Lime Chimichurri Sauce that makes any Chimichurri Steak sing and you'll be mad you waited this long.

Servings

servings

Calories

127

kcal

Equipment: 1. Cutting board
2. Good chef’s knife
3. Measuring spoons and a 1/2 cup measuring cup
4. Large mixing bowl
5. Small whisk or fork for emulsifying
6. Spoon or rubber spatula for scraping
7. Citrus juicer or reamer (optional, but handy)
8. Airtight container for storing leftovers

Ingredients

1 cup packed fresh flat leaf parsley, finely chopped
1/2 cup fresh cilantro, finely chopped (optional but nice)
4 large garlic cloves, minced
1 small shallot, very finely chopped or 1 tbsp red onion
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (optional)
1/2 cup extra virgin olive oil
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
1/4 teaspoon red pepper flakes, or to taste
1/2 to 1 teaspoon kosher salt, to taste
1/4 teaspoon freshly ground black pepper

Directions

Roughly chop the parsley and cilantro, then give them a finer chop so you end up with about 1 cup packed parsley and 1/2 cup cilantro, both pretty small but not liquidy.
Mince the 4 garlic cloves and very finely chop the shallot (or use 1 tablespoon red onion) so they blend into the herbs instead of sitting in big chunks.
Add the chopped herbs, garlic and shallot to a bowl, then sprinkle in the oregano, red pepper flakes, black pepper and 1/2 teaspoon kosher salt.
Pour in the 2 tablespoons red wine vinegar and the 1 tablespoon lemon juice if using, then stir to combine and scrape any bits off the bottom.
Slowly whisk in the 1/2 cup extra virgin olive oil until the mixture looks glossy and slightly emulsified. You can also pour the oil in a thin stream while stirring with a fork.
Taste and adjust seasonings: add more salt, red pepper flakes or lemon to brighten it up. If it tastes too sharp let it rest a bit and taste again.
Let the chimichurri sit at room temperature for at least 15 to 30 minutes to let the flavors meld; for best results refrigerate for a few hours and bring back to room temp before serving.
Use chimichurri as a sauce for grilled steak, chicken, fish or roasted veggies. Store leftovers in an airtight container in the fridge for up to 5 days, give it a good stir before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.