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Cilantro Chimichurri | ifoodblogger.com

Cilantro Chimichurri

Course Side Dish
Cuisine Argentinian
Keyword chimichurri, chimichurri sauce, grilled meat sauce
Prep Time 20 minutes
Total Time 20 minutes
Author Victor


  • 2/3 cup finely chopped cilantro (about 1/2 a bunch)
  • 2 Tbsp finely chopped fresh oregano
  • 1/2 cup finely chopped or sliced green onions
  • 4 garlic cloves (minced or finely grated)
  • 1 red hot chili pepper (seeded, deveined and finely chopped. Optional if you don't like spicy food. If do, you can adjust the quantity to taste or substitute with 1/2 a teaspoon of red pepper flakes)
  • 3/4 cup canola or vegetable oil (if you don't mind the flavor, you can also use olive oil, which is more traditional)
  • 1/4 cup red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper (or to taste)


  • Whisk together all of the ingredients in a small bowl. Let stand at room temperature for at least 1 hour before serving to let the flavors meld together. 
    Cilantro Chimichurri | ifoodblogger.com
  • Store the chimichurri in a fridge for up to 3 days. Best when used as fresh as possible, preferably with 24 hours of making.