5 from 21 votes
Cilantro Chimichurri Sauce
Cilantro Chimichurri Sauce combines fresh cilantro, scallions, jalapeño, and garlic blended with avocado and olive oils, lime juice, red wine vinegar, and spices. The result is a vibrant, herbaceous sauce with a subtle heat and bright acidity. It's versatile as a topping, marinade, or dressing adding freshness and zest to grilled meats and vegetables.
Prep Time
10 mins
Additional Time
20 mins
Total Time
30 mins
Servings:
12
servings
Calories:
128 kcal
Course:
Condiments
Cuisine:
Vegan, Ecuadorian
Ingredients
- 1 cup cilantro approx 1 bunch chopped + packed, fresh, chopped
- ⅔ cup scallions aka green onion - white + green parts, fresh, chopped
- 1 jalapeño
- 4 garlic must be fresh - no jars, fresh cloves
- ½ cup avocado oil
- ¼-½ cup olive oil to taste
- 1 lime yielding approx. 2 TBSP juice
- 1-2 TBSP red wine vinegar
- 1 tsp kosher salt coarse
- ½-¾ tsp dried oregano leaves
- ¼-½ tsp black pepper or season to taste
Instructions
- Quick note before you begin: I like using a combination of avocado oil and olive oil for color and flavor. It's so good this way! Feel free to use just one oil if needed. You can also use more or less oil depending on preference or intended use for the sauce. I added 1 cup of oil to my chimichurri since I like to use it as a topping, dressing, and marinade.
- Wash and dry a portioned "bunch" of cilantro and remove the bottom 2-3 inches of the stems. Finely chop. Bunches of cilantro vary in size so to help with measuring, you will need 1 packed cup of cilantro. Mostly leaves with the smaller portions of stems left on for easy chopping.
- Remove the root portion of the green onions (scallions) and thinly slice/chop. Add to a medium-large bowl along with the cilantro.
- Remove the stem then scoop out the seeds/insides from the jalapeño using a spoon. Finely mince and add to the bowl.
- Smash, peel, and finely mince garlic. 3-4 cloves is ideal here and fresh garlic is a must. Feel free to add any additional garlic to taste after the chimichurri has had some time to sit and meld it's flavors.
- To your bowl add the minced garlic, avocado oil, olive oil, freshly squeezed lime juice, and red wine vinegar.
- Season by adding salt, dried oregano leaves, and pepper.
- Mix well and allow sauce to sit for 20 minutes before serving to help the flavors mingle. You can even make this sauce in advance and let it chill in the fridge overnight before using.
- Store chimichurri sauce in an airtight jar or container in the fridge for 1-2 weeks. When you're ready to dive back in, simply bring it back to room temperature and get ready to faceplant!
Cup of Yum
Notes
- Adjust oil amounts to achieve desired consistency, using more for thinner dressings or less for thick marinades.
- Fresh garlic cloves are essential; avoid jarred garlic for best flavor.
- This chimichurri can be used as a sauce for various proteins, vegetables, or as a marinade.
- Nutrition facts provided estimate two tablespoons serving size.
Nutrition Information
Calories
128kcal
(6%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Sodium
196mg
(8%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
162IU
(3%)
Vitamin C
5mg
(6%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 128
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 196mg | 8% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.