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5.0 from 54 votes

Cilantro chimichurri

Easy recipe for a fresh cilantro chimichurri sauce, made with cilantro, fresh oregano, garlic, green onions, bell pepper, oil, lime juice and vinegar.

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

Ingredients

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

  • In Ecuador, this cilantro oregano chimichurri sauce isn’t spicy, for a spicy version you can replace the green bell pepper with jalapeños. For a mildly spicy version remove the seeds and veins from the hot peppers, or use a mix of both bell pepper and jalapeño.