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Cilantro Chimichurri Sauce Recipe (10 Minutes)

Cilantro Chimichurri Sauce Recipe (10 Minutes)

A bright, garlicky cilantro chimichurri built on fruity extra virgin olive oil, with red wine vinegar and a gentle chili kick. This 10-minute no-cook sauce is incredible over grilled steak, shrimp, fish, eggs, or roasted vegetables.

By Olivea Kitchen | Published June 14, 2026

Jump to Recipe
Prep 10 min
Cook 0 min
Total 10 min
Easy

Why We Love This Recipe

We love this cilantro chimichurri because it tastes like summer in a jar: green, garlicky, and bright with red wine vinegar, with cilantro and oregano giving it a fresh, herbaceous lift that the classic parsley version only hints at. It is a no-cook sauce, which means every spoonful delivers the full character of the olive oil. Because the oil is never heated, you taste its peppery, grassy notes at their liveliest.

Extra virgin olive oil is the heart of this recipe, and a good one carries polyphenols like hydroxytyrosol, a plant compound studied for its antioxidant activity. We reach for Olivea High Phenolic EVOO here so the fruity, peppery flavor leads the sauce. The cilantro adds vitamin K and vitamin C, the garlic brings its own savory depth, and the result is a dressing you can pour generously over almost anything.

It comes together in one bowl in 10 minutes, keeps beautifully in the fridge, and actually improves overnight as the garlic and herbs settle into the oil. That makes it one of the easiest ways to bring a real dose of olive oil flavor to a weeknight plate.

View Nutrition Facts

Recipe Success Tips

Chop by hand for the best texture.

Skip the food processor. Hand-chopping the cilantro, parsley, and garlic keeps the sauce loose and spoonable instead of turning it into a dark puree. You want to see flecks of green suspended in the oil, with each herb still distinct on the tongue.

Use both leaves and tender stems.

Cilantro stems carry as much flavor as the leaves and are perfectly tender once finely chopped. Only discard the thick, woody lower stems. This gives you a fuller, greener sauce with zero waste.

Let the chili bloom in the oil.

Stir the red pepper flakes into the olive oil first and let them sit for a minute or two before adding the herbs. The oil draws out their warmth and color, spreading a gentle, even heat through the whole sauce rather than hot pockets.

Choose a fruity, peppery olive oil.

Since the oil is the base and stays raw, its flavor defines the sauce. A fresh, high-quality extra virgin olive oil like Olivea brings grassy, peppery notes that make the chimichurri taste alive. A flat, old oil will leave it dull.

Rest it before serving.

Give the chimichurri at least 15 minutes at room temperature so the garlic mellows and the flavors marry. If you can make it a few hours or even a day ahead, it gets even better as the herbs steep in the oil and vinegar.

Salt and acid to taste, at the end.

Vinegars and salts vary, so taste before serving and adjust. A pinch more sea salt sharpens the herbs, and an extra splash of red wine vinegar wakes everything up if it tastes too rich.

Ingredients

8
servings
  • 3/4 cup Olivea Extra Virgin Olive Oil
  • 1 cup fresh cilantro, leaves and tender stems, finely chopped
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 4 garlic cloves, minced
  • 3 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper

Kitchen Tools You'll Need

Chef's Knife
Cutting Board
Mixing Bowl
Garlic Press
Measuring Spoons
Glass Jar with Lid

How to Cook Cilantro Chimichurri Sauce Recipe (10 Minutes)

PREP

1
Finely chop the cilantro leaves and tender stems, then the parsley, until you have small, even flecks. Mince the garlic, or press it for a softer, more diffuse garlic flavor.
2
In a medium bowl, stir the red pepper flakes into the Olivea Extra Virgin Olive Oil and let them sit for a minute or two so the oil draws out their color and warmth.

MIX

3
Add the chopped cilantro, parsley, minced garlic, dried oregano, red wine vinegar, sea salt, and black pepper to the bowl. Stir until the herbs are fully coated and suspended in the oil.
4
Taste and adjust: add a pinch more salt to sharpen the herbs, or another splash of red wine vinegar for brightness.

REST

5
Let the chimichurri rest at room temperature for at least 15 minutes so the garlic mellows and the flavors marry. For the deepest flavor, cover and refrigerate for a few hours or overnight, then bring back to room temperature and stir before serving.

Recipe Notes

Cilantro chimichurri is endlessly versatile. Spoon it over a grilled authentic chimichurri steak, drizzle it on seared lemon garlic shrimp, or pour it over white fish, roasted potatoes, grain bowls, or fried eggs. It also makes a quick marinade for chicken or vegetables before they hit the grill.
For a smokier, deeper sauce, try our red chimichurri (chimichurri rojo) with smoked paprika. Swap the cilantro for all parsley if you prefer the classic Argentine profile, add a squeeze of lime for extra brightness, or stir in finely diced shallot for a sweeter bite.
Store the chimichurri in a sealed glass jar in the refrigerator for up to one week. The olive oil may firm up and turn cloudy when cold, which is normal. Let it sit at room temperature for 15 to 20 minutes and stir before serving.
This sauce is made for prepping ahead. Make it up to a day in advance so the garlic, oregano, and herbs steep in the oil and vinegar. If you love a tangy, no-cook drizzle, our lemon vinaigrette keeps just as well and is worth batching at the same time.
Cilantro chimichurri freezes well. Spoon it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag for up to three months. Thaw a cube or two in the fridge whenever you want an instant hit of herby olive oil sauce.

Nutrition Facts per Serving

Nutrition Facts
Serving size 2 tablespoons
Calories 180
% Daily Value*
Total Fat 20g26%
Saturated Fat 2.8g14%
Trans Fat 0g
Unsaturated Fat 17g
Monounsaturated Fat 15g
Polyunsaturated Fat 2g
Cholesterol 0mg0%
Sodium 220mg10%
Total Carbohydrate 1g0%
Dietary Fiber 0.5g2%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 0g0%
Vitamin A 30mcg3%
Vitamin C 3mg3%
Vitamin K 30mcg25%
Vitamin D 0mcg0%
Calcium 12mg1%
Iron 0.5mg3%
Potassium 40mg1%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Because this chimichurri is never cooked, every drizzle delivers the full, fresh character of the olive oil and its polyphenols. For the same olive-oil benefit on days you are not making sauce, the Olivea Hydroxytyrosol Supplement is an easy way to get a concentrated daily dose, no cooking required.

Olivea Hydroxytyrosol Supplement
Olivea Hydroxytyrosol Supplement
$40.00
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Frequently Asked Questions

Cilantro chimichurri is a fresh, no-cook herb sauce made with cilantro, garlic, red wine vinegar, oregano, and extra virgin olive oil. It is a vibrant, citrusy twist on classic Argentine chimichurri, which is traditionally made with parsley.
Classic chimichurri uses flat-leaf parsley as its main herb, while cilantro chimichurri leads with cilantro for a brighter, more citrusy, slightly grassy flavor. Many versions, like this one, use a mix of cilantro and parsley to keep that signature chimichurri backbone.
It is wonderful over grilled steak, chicken, shrimp, and white fish, and just as good on roasted potatoes, grilled vegetables, grain bowls, and fried eggs. You can also use it as a quick marinade before grilling.
Yes, and it is better for it. Making the sauce a few hours or even a day ahead lets the garlic, oregano, and herbs steep in the olive oil and vinegar. Store it in a sealed jar in the fridge and bring it to room temperature before serving.
Stored in a sealed glass jar in the refrigerator, it keeps for up to one week. The olive oil may solidify and turn cloudy when cold, which is normal; just let it warm up and stir before using.
Yes. Freeze it in an ice cube tray, then transfer the cubes to a freezer bag for up to three months. Thaw a cube in the fridge whenever you want an instant hit of herby olive oil sauce.
Hand-chopping gives the best texture, keeping the sauce loose and spoonable with distinct flecks of herb. A food processor works in a pinch but tends to puree the herbs into a darker, smoother sauce; pulse gently if you go that route.
Yes. This sauce is naturally vegan, gluten-free, dairy-free, and Whole30 friendly. It is built entirely from herbs, garlic, vinegar, spices, and extra virgin olive oil.
Since the oil stays raw and forms the base of the sauce, use a fresh, fruity extra virgin olive oil with peppery, grassy notes. A high-quality EVOO like Olivea brings the most flavor and keeps the chimichurri tasting lively rather than flat.
Bitterness usually comes from over-processing the herbs or garlic, which releases sharp compounds. Chopping by hand and using fresh herbs keeps the flavor clean. A pinch of salt and a touch more vinegar can also balance any bitterness.

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