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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 sauce!

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.

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 this is now my go-to sauce for Make-Ahead Scrambled Eggs, homemade french fries, frozen scrambled eggs, instant pot jasmine 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.

process shots for making chimichurri

process shots for making chimichurri

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.
  • 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. 
  • 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 4 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.
  • Store in a glass container with a lid.

Notes

If you do choose to use a food processor, make sure you use the "pulse" function instead of the puree/blend options.
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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11 comments on “Cilantro Chimichurri (Whole30, Paleo, Vegan)”

  1. I loved this! It was delicious on steak but did you know that it is also fabulous to dip bread into? So yummy!!5 stars

  2. I’m going to brag and say that Sarah made this for me and it changed my life. All I can say is make this and put it on steak. You’re welcome.5 stars

  3. I used roasted garlic too and loved this! Thank you.5 stars

  4. This recipe came out great – I used roasted garlic and more lime juice5 stars

  5. 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!

  6. 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.

  7. 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!