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Cilantro Chimichurri (Whole30, Paleo, Vegan)

This amazing back pocket Cilantro Chimichurri Sauce will transform anything you drizzle it over. Steak, chicken, veggies, and eggs are all instantly transformed with this herby packed heaven in a jar!

a glass jar with cilantro chimichurri and herbs on a white board

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Chimichurri is one of those incredible sauces you can easily make yourself and it goes well with EVERYTHING!

If you love green sauces that bring so much flavor to different dishes, you’ll also love this Whole30 Pesto recipe.

What is Cilantro Chimichurri Sauce Made of?

At its base, there is parsley, some kind of pepper or chili, garlic, salt, an acid, and olive oil. My version has all of those things but I added a few more ingredients based on what I like and what needed to be used up in my fridge.

I’ve always been of the mindset that the “best” or “perfect” way to make anything is to make it how you like it. What is the point of following an “authentic” recipe if you end up hating it because it doesn’t have your favorite flavors?

parsley and cilantro, olive oil, lime green onion, spices, and garlic on a white board

What Do You Put Chimichurri Sauce On?

Originally it was created for and used on steak. But in my case, the question should be “what don’t I put it on”? This is now my go-to sauce for Make-Ahead Scrambled Eggs, homemade french fries, frozen scrambled eggs, rice, meat, roasted frozen veggies, and Lentil Nachos.

I adore this on Fried Gnocchi and Veggies. And anything you grill could benefit from a drizzle of this on top! Think of this as a spicy nut and dairy-free pesto

Do You Need a Food Processor to Make Chimichurri?

No. In fact, many people prefer the texture of a hand-chopped sauce. I do like using my food processor because it is faster and I get more uniform pieces.

How to Make Cilantro Chimichurri – Step by Step

  1. Pulse the garlic in the food processor a few times until the pieces are small.process shots for making chimichurri
  2. Add the rest of the ingredients through the olive oil and pulse.
  3. Continue to pulse while adding the olive oil. Give it a taste test. Does it need more of anything? Another splash of lime juice?  Go for it! Make this yours.process shots for making chimichurri
  4. Store in a glass container with a lid. I used a 16 oz mason jar, but any old (clean) container you have handy would work great!

Recipes Tips/Notes

  • Personalize the recipe to your taste. If you know you don’t love things super garlicky, then reduce the garlic in the first part of the recipe. Not a fan of spicy? Leave out the red pepper flakes or considerably reduce what is called for. You can always add more of something later if you’d like! It is much harder to fix a recipe after the fact.
  • Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
  • If you don’t love the strong taste of raw garlic, try using roasted garlic instead.
  • If you do choose to use a food processor, make sure you use the “pulse” function instead of the puree/blend options. You do want to see some texture and chunks in there. A savory parsley smoothie is not the end goal here.
  • Will keep for about two weeks in the fridge.

a glass jar of chimichurri

More Great Sauce Recipes

WEIGHT WATCHERS POINTS

One serving has 3 WW Freestyle SmartPoints.

a glass jar with cilantro chimichurri and herbs on a white board
Print Recipe
5 from 2 votes

Cilantro Chimichurri Sauce

Prep Time10 mins
Total Time10 mins
This amazing back pocket Cilantro Chimichurri Sauce will transform anything you drizzle it over. Steak, chicken, veggies, and eggs love cilantro chimichurri!

Ingredients

Instructions

  • Pulse the garlic in the food processor a few times until the pieces are small.
  • Add the rest of the ingredients through the olive oil and pulse.
  • Continue to pulse while adding the olive oil. Give it a taste test. Does it need more of anything? Another splash of lime juice? Go for it! Make this yours.
  • Store in a glass container with a lid. I used a 16 oz mason jar, but any old (clean) container you have handy would work great!

Notes

Personalize the recipe to your taste. If you know you don't love things super garlicky, then reduce the garlic in the first part of the recipe. Not a fan of spicy? Leave out the red pepper flakes or considerably reduce what is called for. You can always add more of something later if you'd like! It is much harder to fix a recipe after the fact.
 
Need to make more or less of the recipe? Click and slide the "servings" number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
 
If you don't love the strong taste of raw garlic, try using roasted garlic instead.
 
If you do choose to use a food processor, make sure you use the "pulse" function instead of the puree/blend options. You do want to see some texture and chunks in there. A savory parsley smoothie is not the end goal here.
 
Will keep for about two weeks in the fridge.
Nutrition Facts
Cilantro Chimichurri Sauce
Amount Per Serving
Calories 105 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 250mg11%
Potassium 73mg2%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 845IU17%
Vitamin C 10.9mg13%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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8 comments on “Cilantro Chimichurri (Whole30, Paleo, Vegan)”

  1. I used roasted garlic too and loved this! Thank you.

  2. This recipe came out great – I used roasted garlic and more lime juice

  3. I made this last night for my steak & it was amazing! My parsley had gone bad so all I had was cilantro, I’m not sad about that since I would put cilantro on everything. And now I want to put this sauce on everything! I only used 1tsp red pepper to make it palatable for everyone and the juice of 1 & 1/2 limes. The only thing I think I’ll change next time is a little less salt. Thanks again for another wonderful recipe

    • Ohhhhh 100% cilantro would be delicious too! So glad you liked it and adapted it to your family. It makes me so happy when people enjoy my recipes. Thanks so much for letting me know Izzy!

  4. I made it Sunday night (per your pin) in my vitamix and i’ve been eating it with avocado toast. it also made my butternut squash noodles really yummy.

    • This one is a bit different than the pin (a few different ingredients and more herbs) but same concept! I love the idea of it on avocado toast.

  5. I JUST wrote that mary poppins thing as my facebook status a week ago-ish. Chim-chimmery forever. I love chimichurri, I’ll have to try your recipe!