Your Secret Weapon for Flavour
If you’re looking to elevate grilled meats, roasted vegetables, or even sandwiches, this cilantro chimichurri is the flavor bomb you’ve been waiting for. It comes together in minutes and tastes even better after a little rest, making it the perfect make-ahead sauce to keep on hand.
Chimichurri with a Cilantro-First Vibe
Traditionalists, look away—this chimichurri is for the cilantro lovers! We’ve doubled down on fresh coriander, added a little red onion for balance, and kept the punchy vinegar and garlic that make chimichurri so craveable. It’s not what your Argentine abuela would make… but it is delicious.
Flavour Gets Better with Time
The beauty of any chimichurri sauce is how its flavours intensify over time. I always recommend making it a day ahead—just pop it in the fridge and let it do its thing. If you’re short on time, make sure to give it at least 20 minutes at room temperature to rest. This lets the vinegar mellow and the herbs release their oils, giving you a sauce that’s far more complex and vibrant.
How to Use Chimichurri
This coriander chimichurri is as versatile as it gets. Here are just a few of my favourite ways to use it:
- Classic Sauce – Serve it over grilled meats, especially steak, chicken, or sausages.
- Marinade – Slather it onto proteins before grilling or roasting. Great for tofu too!
- Salad Dressing – Thin it with a splash of lemon juice or more vinegar and drizzle over greens.
- Spread – Mix it with mayo, sour cream, or Greek yogurt to create a herby, zesty spread for sandwiches or wraps.
Traditional Sauces You Should Know
Discover the sauces that inspired (and influenced) chimichurri around the world.
Your coriander chimichurri may be a twist on the classic, but it’s rooted in a rich tradition of bold, herb-forward sauces from Latin America and beyond. Here’s a quick guide to some of the most iconic ones:
Chimichurri (Argentina & Uruguay)
Base ingredients: Parsley, garlic, oregano, olive oil, vinegar
Flavour profile: Herby, garlicky, tangy with optional chili heat
How to use it: The original chimichurri. Serve with grilled steak (asado!), sausages, or roasted vegetables. Traditionally kept chunky and spooned over meats right before serving.
📝 Tip: Want a red version? Add sweet paprika or chopped roasted red peppers for chimichurri rojo.
Aji Verde (Peru)
Base ingredients: Cilantro, aji amarillo (or jalapeños), garlic, lime, mayo or cheese
Flavour profile: Creamy, spicy, citrusy
How to use it: This is the magic sauce that turns Peruvian grilled chicken (pollo a la brasa) into something unforgettable. Also amazing with fries or rice bowls.
📝 Tip: If you can’t find aji amarillo, blend in yellow bell pepper and fresh chili for color and heat.
Mojo (Cuba & Canary Islands)
Base ingredients: Garlic, sour orange (or lime), olive oil, cumin
Flavour profile: Garlicky, citrusy, earthy
How to use it: Excellent as a marinade or finishing sauce for pork (especially lechon), grilled seafood, or starchy sides like yuca and plantains.
📝 Tip: No sour orange? Mix orange and lime juice for a near-perfect swap.
Pebre (Chile)
Base ingredients: Cilantro, tomatoes, garlic, onion, vinegar, chili
Flavour profile: Chunky, zesty, tomato-fresh
How to use it: Served like a salsa at the table with crusty bread (Marquetta), grilled meats, or empanadas. Pebre is all about bold freshness.
📝 Tip: For a heartier texture, hand-chop everything and let it sit for an hour before serving.
🌶️ Salsa Criolla (Argentina & Peru)
Base ingredients: Cilantro, tomatoes, garlic, onion, vinegar, chili
Flavour profile: Chunky, zesty, tomato-fresh
How to use it: Served like a salsa at the table with crusty bread (Marquetta), grilled meats, or empanadas. Pebre is all about bold freshness.
📝 Tip: For a heartier texture, hand-chop everything and let it sit for an hour before serving.
✨ Beyond Latin America: Global Cousins
Your coriander chimichurri has a few flavour cousins worth mentioning:
- Zhoug (Middle East) – A spicy green sauce with cilantro, garlic, and green chili
- Gremolata (Italy) – A dry mix of parsley, garlic, and lemon zest used to top meats
- Green Chutney (India) – Made with coriander, mint, green chili, and lemon juice
These sauces all bring bold herbaceousness in their own way—and can totally inspire your next twist on chimichurri.
INGREDIENTS
- 2 cups coriander stems and leaves, about 2 large bunches
- 3 cloves garlic peeled
- 1/4 small red onion peeled and chopped or use shollot for milder flavour
- 2 tsp dried oregano or 1/4 handful fresh oregano
- 2 tbsp white wine vinegar
- 1/2 cup olive oil
- salt and black pepper to taste
- 2 red chillies finely chopped or 1 tsp dried chili (optional)
INSTRUCTIONS
- In a blender or food processor, combine coriander, garlic, onion, chili flakes, oregano, vinegar, and half the olive oil.
- Pulse a few times until you get your desired texture (I like it a bit chunky, not too smooth).
- Stir in the remaining olive oil by hand for a more balanced texture.
- Transfer to a jar and let it sit at room temperature for at least 20 minutes before serving. The longer you leave it in the fridge, the better it tastes!
Bom Appétit! Or should we say, “¡Buen provecho!”
Coriander Chimichurri Sauce
Equipment
- Blender or Food Processor or chop by hand for a rustic texture
Ingredients
- 2 cups coriander stems and leaves, about 2 large bunches
- 3 cloves garlic peeled
- ¼ small red onion peeled and chopped or use shollot for milder flavour
- 2 tsp dried oregano or ¼ handful fresh
- 2 tbsp white wine vinegar
- ½ cup olive oil
- salt and black pepper to taste
- 2 red chillies finely chopped or 1 teaspoon dried chili (optional)
Instructions
- Prepare the fresh ingredients: Rinse the coriander well under cold running water to remove any dirt or grit. Pat it dry with a clean kitchen towel or paper towels. Trim off any tough root ends, then roughly chop both the stems and leaves — you’ll use the whole lot for maximum flavour. Peel the garlic cloves, and if you want a milder garlic kick, you can slice them in half and remove the inner green germ. Peel and roughly chop the red onion or shallot.
- Add to the blender: Place the chopped coriander, garlic, onion or shallot, red chillies (or dried chili flakes if using), oregano (dried or fresh), and the white wine vinegar into the bowl of a blender or food processor.
- Start blending with part of the oil: Pour in about half of the olive oil to help the blades move and begin to bring everything together. Pulse in short bursts rather than running the machine continuously — this gives you better control over the final texture.
- Adjust texture and flavour: Once the mixture begins to come together, check the consistency. If you prefer it chunkier, stop blending sooner; for a smoother sauce, pulse a little longer. Add salt and freshly ground black pepper to taste.
- Stir in the remaining olive oil: Transfer the mixture to a bowl and stir in the remaining olive oil by hand. This step helps preserve a fresher, less “processed” flavour and gives the sauce a more balanced texture.
- Rest and let the flavours develop: Spoon the sauce into a clean jar or container. Let it sit at room temperature for at least 20 minutes before serving to allow the flavors to meld. For an even richer taste, cover and refrigerate for a few hours or overnight — the sauce will keep for up to a week in the fridge.
- Serve and enjoy: Serve this vibrant coriander sauce as a dip for bread, a drizzle over grilled meats or roasted vegetables, or as a zesty topping for tacos, fish, or grain bowls.
- Tip: If the sauce thickens too much after refrigeration, simply stir in a splash of olive oil before serving.
