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cilantro chimichurri in a glass jar with a spoon of chimichurri held over it.
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4.5 from 2 votes

Cilantro Chimichurri Sauce

Easy and quick, fresh and herby condiment from Argentina and Uruguay. Uses fresh parsley and cilantro.
Prep Time20 mins
Course: Accompaniments, Condiments
Cuisine: Argentinian, South American
Servings: 1.5 cups


  • food processor
  • salad spinner


  • 100 grams fresh cilantro measures 1 tightly packed cup when chopped
  • 70 grams fresh parsley measures ½ a tightly packed cup when chopped
  • ¾ teaspoon dried oregano
  • 2 small shallots peeled
  • 2 teaspoon finely chopped garlic 2 cloves garlic peeled
  • 1.5 tablespoon red wine vinegar
  • 1 tablespoon lemon juice or lime juice
  • ½ teaspoon Salt or to taste
  • ½ teaspoon red pepper flakes
  • 10 tablespoon extra virgin olive oil


  • Gather all your ingredients together.
  • First, wash and dry your herbs.
  • Use a salad spinner to dry the herbs.
  • It is very important to dry the herbs thoroughly. This helps prevent molding and increases the shelf life of the sauce.
  • To your processor, add the parsley, dried oregano, cilantro, shallot, garlic, red wine vinegar, lemon juice, red pepper flakes and salt.
  • Now, pulse this a few times to shred the mixture.
  • When the herbs etc have been shredded, with the food processor running on slow speed, slowly drizzle in the extra virgin olive oil.
  • Once you have added all the olive oil, stop the processor.
  • Now, pulse the mixture twice or thrice.
  • Our Chimichurri cilantro sauce is now ready.
  • Transfer this to a sterilised air tight glass jar.
    cilantro chimichurri in a glass jar
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