Sweet Chimichurri Sauce with Cilantro
This easy chimichurri sauce recipe is a great way to add tons of flavor to your dishes. This cilantro and parley version of a classic chimichurri takes 5 minutes to come together and can be used all week long.
Made with only fresh ingredients, this beautiful green sauce is made with fresh herbs, spices, oil, vinegar and agave (or honey!), for a flavorful sauce that goes with just about everything. Just be sure to finely chop your herbs, we don’t want you walking around with parsley in your teeth, now do we?
Pair it with dishes like, Cajun Steak Bites, Cast Iron Flank Steak, Air Fryer Shrimp Tacos or add it on sandwiches, steak tacos or grilled chicken. I love it with eggs and maple chicken sausage in the morning or even in breakfast burrito bowls. Believe me when I say, it goes with everything.
Why you’ll love this recipe
- Simple ingredients.
- One simple sauce with many delicious ways to enjoy.
Ingredients and Substitutions:
These are the main ingredients for this cilantro chimichurri sauce. See the recipe card below for the full list of ingredients and instructions.
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- Fresh Cilantro
- Flat-Leaf Parsley: also known as Italian parsley. This variety has more flavor than curly parsley, which is used more for garnish.
- Extra Virgin Olive Oil
- Red Wine Vinegar: I don’t recommend using apple cider vinegar or white wine vinegar as it will drastically alter the taste.
- Honey or Agave Nectar
- Lemons: use fresh lemon juice for the best flavor.
- Fresh Garlic Cloves
- Roma Tomatoes: you can use any tomatoes you have on hand but I prefer Roma for just the right amount of juice.
- Red Onion: you can also use yellow or white onion but red gives the most flavorful chimichurri sauce.
Variations
- Using cilantro is a fun twist on an authentic chimichurri recipe. You can use only flat leaf parsley if you’re not a fan of cilantro.
- Add red pepper flakes for some heat.
- Try my salmon with chimichurri recipe for a healthy dinner.
Dietary Modifications
- This recipe is both gluten and dairy-free, as is.
How to make this cilantro chimichurri recipe (a visual step-by-step guide):
Step 1: let’s make chimichurri!
Add all the chimichurri ingredients to a large mixing bowl.
Stir to combine and place in the fridge for at least 30 minutes prior to serving.
Expert Tip!
Be sure to finely chop your cilantro and parsley! The finer the better!
Recipe FAQs
Sure leftovers in an airtight container in the fridge for up to 5 days.
This sauce pairs well with meats. I love it on steak, shrimp and salmon.
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If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Sweet Chimichurri Sauce
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Ingredients
- 1 bunch fresh cilantro, finely chopped with stems (not end stems)
- 3/4 bunch fresh parsley (finely chopped with stems (not end stems)
- 1/3 cup olive oil
- 2 Tbsp. red wine vinegar
- 3 Tbsp. agave nectar or honey
- 2 lemons, juiced
- 3 cloves garlic, minced
- 2 roma tomatoes, finely chopped, with juices
- 1/4 large red onion, finely sliced and chopped
- 1 tsp. kosher salt
- fresh cracked black pepper
Instructions
- Add all the chimichurri ingredients to a large mixing bowl and stir to combine. Be sure to finely chop the cilantro and parsley. Place in the fridge for at least 30 minutes prior to serving for the best flavor.
Notes
- If you like heavy parsley flavor, use the full bunch. However, for this I prefer a heavier cilantro flavor so you’ll want more cilantro than parsley.
- Nutritional information is an estimate and will vary with substitutions.
- each serving is approximately 1/4 cup