This fresh chimichurri sauce recipe with cilantro is a vibrant, herb-packed condiment made with fresh cilantro, garlic, extra virgin olive oil, lime juice, oregano, cumin, and red pepper flakes. Ready in just 10 minutes, this easy homemade sauce is perfect for drizzling over grilled steak, chicken, seafood, roasted vegetables, tacos, grain bowls, and more. Naturally gluten-free, dairy-free, paleo, Whole30, and vegan, it's a simple recipe that adds bold, fresh flavor to almost any meal.
Ingredients
- 1 bunch organic cilantro
- 1/2 cup extra virgin olive oil or more
- 3 cloves fresh garlic
- 1/2 large organic lime juiced
- 1/2 tbsp oregano
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp sea salt
Instructions
- Finely chop the cilantro and red onion and mince the garlic cloves. Hand chopping creates the best texture and preserves the fresh herb flavor. I always hand chop, however you can also use a food processor if you prefer a faster method.
- Add the chopped cilantro, garlic, oregano, cumin, red pepper flakes, and sea salt to a medium bowl. Stir everything together until evenly combined.
- Add in the extra virgin olive oil and fresh lime juice. Stir until all of the ingredients are fully incorporated and evenly coated
- Allow the chimichurri to sit at room temperature for 15 to 20 minutes before serving. This gives the herbs and spices time to infuse the oil and creates even better flavor.
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