10 Minute Cilantro Chimichurri Sauce with Lime

overhead angle of bowl of cilantro chimichurri with a spoonful in center focus

10 Minute Cilantro Chimichurri Sauce with Lime

Cilantro chimichurri sauce is made from tossing together delicious fresh herbs like cilantro and parsley with red wine vinegar, garlic, shallot and extra virgin olive oil. It has crushed red pepper flakes, lime juice and oregano for extra flavor with salt and pepper as the final seasoning. This cilantro chimichurri recipe is the perfect condiment to serve with steak, meat veggies, and so much more!

Course Sauces and Condiments

Cuisine American, Argentinian, South American

Prep Time 10

Total Time 10

Servings Servings

Calories 85kcal

Author Christy Gurin

Equipment

1 Cutting board
1 Chef knife
1 Mini food processor Optional if you don't feel like chopping
1 Measuring cups and spoons set
1 Small bowl
1 Spoon

Ingredients

1 cup chopped fresh cilantro (option: use food processor to chop)
¼ cup chopped fresh Italian parsley (option: use food processor to chop)
2 teaspoons minced garlic 2 medium cloves; has to be fresh, not pre-minced
1/4 cup finely chopped red pepper
2 Tablespoons minced shallot about 1 shallot
2 Tablespoons red wine vinegar
1 Tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon salt I use Himalayan, taste and adjust salt to taste
1/4 teaspoon black pepper
1/2 - 1 teaspoon crushed red pepper optional if you want it spicy
1/2 cup extra virgin olive oil

US Customary - Metric

Instructions

Add chopped cilantro, parsley, garlic, red pepper, red wine vinegar, lime juice, and oregano to a small bowl.
Drizzle in olive oil, salt, pepper and chili pepper and stir well to mix in. Add more salt or crushed red pepper to your taste and preference.
Serve chimichurri with steaks, meat, veggies, on eggs, or whatever way you can think of. Serve at room temperature and refrigerate if not using within 24 hours. If refrigerating, allow to come to room temperature and stir before using.

Notes

Using food processor for chopping: Can use a mini food processor to chop the herbs but don’t pour the olive oil in and blend it. Remove all herbs to another bowl before drizzling in olive oil or the chimichurri won’t have the right consistency.

Storage: Store in a glass jar in the refrigerator for up to 3 weeks. Remove from refrigerator half hour before serving to allow it to come to room temperature since the olive oil may solidify.

Freezing: Chimichurri can be frozen in an ice cube tray and then once frozen, store frozen cubes in a tightly sealing freezer bag for up to 3 months. Remove as much of the air from the bag as possible to prevent freezer burn and make it last longer.

Substituting fresh oregano: if using fresh, add 1 1/2 to 2 teaspoons of fresh oregano total to taste.

Let it sit: Chimichurri is best if it is made half hour to 4 hours before serving to allow flavors to meld. Let it sit at room temperature and stir right before serving.

Nutrition