This super flavorful Homemade Chimichurri is an amazing steak sauce, appetizer dip or pasta topping! It’s easy to make with fresh herbs like cilantro, parsley, garlic, apple cider vinegar, red pepper flakes and more. Gluten-free, vegan, low carb, keto, paleo and Whole30 compliant.
Homemade Cilantro Chimichurri Sauce
You won’t believe how much flavor is packed into this Homemade Chimichurri Sauce! Three different kinds of herbs mingle with fresh garlic and tangy apple cider vinegar. You also get a lovely touch of heat from a pinch of red pepper flakes, and it’s all seasoned to taste with salt and pepper.
This zesty, herbaceous and lightly spicy condiment can be used in all sorts of yummy dishes. Whether it’s acting as a meat marinade, a pizza topping or a pasta sauce, it’s a multi-purpose sauce that’s guaranteed to make your meal, snack or appetizer more delicious. Plus, you can throw it together in minutes with very little effort!
What is Chimichurri?
Chimichurri is a popular South American sauce that was originally used by cowboys in the 19th century to flavor grilled meats. It’s a traditional condiment in the cuisines of Argentina and Uruguay, and it’s enjoyed around the world in present times. These days, chimichurri sauce is used on a lot more than just steak and chicken. You can enjoy it as a dip, a topping, a spread—the possibilities are endless!
People use all kinds of herbs to make their own chimichurri sauce, but I like to stick with a fail-proof combination of parsley, cilantro and oregano. Here’s a list of everything you’ll need to make the ultimate chimichurri at home:
- Parsley: Use flat-leaf parsley and pack it firmly into your measuring cup.
- Cilantro: Firmly packed.
- Oregano: While the parsley and cilantro should definitely be fresh, you have the option of using dried oregano instead.
- Garlic: I don’t suggest substituting this for garlic powder – you won’t get the same flavor.
- Shallot: You’ll have to dice up the herbs, garlic and shallot with either a knife or a food processor.
- Avocado Oil: Or extra-virgin olive oil.
- Apple Cider Vinegar: This super healthy vinegar helps decrease blood sugar levels and prevent heart disease.
- Salt & Pepper: Added to taste.
- Red Pepper Flakes: I love the hint of heat that red pepper flakes add to this condiment.
How to Make Cilantro Chimichurri Sauce
The simplicity of this recipe is no joke! You just have to chop up your herbs and veggies, then combine them with the other sauce ingredients.
- Chop Herbs & Veggies: Finely chop the parsley, cilantro, oregano, garlic and shallot with a sharp kitchen knife. Alternatively, add them to the bowl of a food processor and pulse until finely chopped.
- Add Remaining Ingredients: Transfer the chopped herbs and veggies to a medium-sized bowl and stir in the olive oil, vinegar, salt, black pepper and red pepper flakes. Stir until well combined.
- Adjust Flavor: Taste the sauce and adjust the seasonings as needed.
Tips for Success
Before you hit the kitchen and start chopping up your ingredients, take a second to go over these quick tips and tricks for making cilantro chimichurri from scratch.
- Keep it Fresh: The freshness of your ingredients will determine the flavor and quality of your sauce. Don’t use herbs that are old or wilted, and go for fresh oregano if you have it on hand.
- Chop Mindfully: While you don’t want big herb, garlic or shallot chunks clunking up your sauce, you also don’t want to puree them into a powder. The sauce should have some texture to it. If you’re using a food processor, make sure you don’t go overboard with the pulsing.
- Season to Taste: You can always stir some extra red pepper flakes, salt or black pepper into your sauce if you’d like to adjust the flavor. Give it a taste after everything is combined to make sure you’re satisfied.
This condiment stays fresh in the fridge for up to a week, so there’s plenty of time to play around with it. Here are some mouthwatering uses to try!
- Pair with Steak and Potatoes: First up, we’ll be sticking with a classic pairing for chimichurri – steak! This easy recipe for Steak and Potatoes gives you a main course and a side dish all in one. This chimichurri sauce takes it to the next level of yumminess with no extra work.
- Serve with Cauliflower Gnocchi: This flavor-packed sauce doubles as a simple dip for your favorite veggies, chips and crackers. In my opinion, one of the best things to dunk into it is this Air Fried Cauliflower Gnocchi!
- Pair with Pasta Salad: Usually made with Italian dressing, this Summer Pasta Salad tastes incredible when it’s tossed with this cilantro chimichurri sauce instead. Tons of fresh flavors combine into an ultra-healthy appetizer or side dish!
- Use as a Pizza Topping: This easy Vegan Pizza can be made in countless tasty ways. No matter what toppings you pile onto it, this chimichurri should definitely be one of them.
How to Store Cilantro Chimichurri
You should keep your sauce in an airtight container in the fridge whenever you’re not working with it. This way, it will stay fresh for a whole week. Give it a good stir before using it to re-incorporate all of the ingredients.
Can I Freeze This?
Yes, you can store this sauce in the freezer if you’d like. We recommend portioning it out into an ice cube tray for the best results. Once the cubes freeze, transfer them to a freezer bag and store the sauce for up to 3 months. Thaw frozen sauce in the fridge before you use it. You’ll have to give it a good stir after it thaws out.
More Easy Condiment Recipes
Want more homemade condiments for your favorite snacks, sides and meals? The recipes below are easy and delicious.
This super flavorful Homemade Chimichurri is an amazing steak sauce, appetizer dip or pasta topping! It's easy to make with fresh herbs like cilantro, parsley, garlic, apple cider vinegar, red pepper flakes and more. Gluten-free, vegan, low carb, keto, paleo and Whole30 compliant.
- 3/4 cup fresh flat-leaf parsley leaves firmly packed
- 1/4 cup fresh cilantro leaves firmly packed
- 2 tbsp fresh oregano leaves or 2 teaspoons dried oregano
- 3 garlic cloves
- 1 small shallot
- 1/3 cup avocado oil or extra-virgin olive oil
- 1 1/2 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
Finely chop the parsley, cilantro, oregano, garlic and shallot. Alternatively, add to the bowl of a food processor and pulse until finely chopped.
Transfer to a medium bowl and stir in the olive oil, vinegar, salt, black pepper and red pepper flakes. Stir until combined.
Taste and adjust seasonings as needed.
Serve or transfer to a sealed jar or container and store in the fridge.
- To Store: Refrigerate in an airtight container for up to 1 week. Stir before using.
- To Freeze: Pour into an ice tray and freeze, then transfer frozen cubes to a freezer bag. Freeze for up to 3 months. Thaw in the fridge and stir before using.