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Cilantro chimichurri
5 from 54 votes

Cilantro chimichurri

Cilantro chimichurri is a bright, herbaceous sauce blending fresh cilantro, oregano, green onion, diced green bell pepper, and crushed garlic, mixed with neutral oil, lime juice, apple cider vinegar, salt, and pepper. This uncooked sauce adds vibrant flavor and freshness to grilled meats or vegetables, with optional spicy variations.

Prep Time
10 mins
Total Time
10 mins
Servings: 1 cup
Course: Condiments
Cuisine: South American, Ecuadorian

Ingredients

  • 1 cilantro bunch
  • 5-6 oregano add more or less to taste, sprigs, fresh
  • 1 green onion mainly white and light green parts, or scallions, bunch of
  • ¼ to ½ green bell pepper replace with 1-2 jalapeños for a spicy version
  • 3-4 garlic crushed, add more or less to taste, cloves
  • ½ cup neutral cooking oil I used avocado oil - add more or less based on your preference, generic cooking oil
  • 1 lime juiced
  • 1 teaspoon apple cider vinegar adjust to taste, or white wine vinegar
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Remove the leaves from the oregano and discard the stems.
  2. If you are using young cilantro with tender stems – most of the cilantro found in the US - you can leave the stems, if the stems are harder then remove the leaves and only use the leaves.
  3. Finely chop all the herbs
  4. Finely dice the green bell pepper and the green onions
  5. Mix all the ingredient together, taste and adjust the flavors as needed.
  6. The chimichurri can be used immediately, or you can save it in the refrigerator until ready to use.

Notes

  • Replace green bell pepper with jalapeños for added spice; remove seeds for milder heat.
  • Use tender cilantro stems if available; otherwise, only the leaves for optimal flavor.
  • The chimichurri can be served immediately or stored in the fridge to deepen flavor.