This phenomenal Mexican chimichurri (chimichurri verde) sauce is made with simple, healthy ingredients and is a perfect addition to fish, chicken, steak, grilled vegetables and more. It’s an easy recipe that’s ready in about 5 minutes. Savory and so good, you may need to add this to just about everything.
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Mexican chimichurri sauce with cilantro and parsley has a tangy, herbaceous flavor with a hint of spice. It’s my favorite thing to add to grilled or smoked meats such as Smoked Flank Steak. Like my Red Chimichurri (chimichurri rojo), it’s so versatile it can be added to sandwiches, pizza and even used as a marinade or salad dressing. This is a low-carb keto-friendly and low-FODMAP sauce you'll want to just eat with a spoon. I also include a simple variation to make this an AIP sauce.
What is Mexican chimichurri?
Mexican chimichurri is a sauce made from raw vegetables that features bright flavors of parsley and cilantro.
There are so many variations of chimichurri, it’s difficult to say what an ‘authentic’ recipe is. However, everyone can agree that it is an oil-based sauce, made with parsley, garlic, vinegar and olive oil. It sometimes features other herbs, such as mint and oregano.
Many South American countries have their own versions of the sauce. You’ll find Brazilian chimichurri and recipes from Latin American countries as well, but I think the consensus is that this healthy condiment originates from Argentina and Uruguay. Traditionally, it is used as a meat marinade and served as an herb sauce, spooned over beef, especially grilled steak. It’s also served on the side to drizzle as needed.
Why you’ll love this recipe
- Healthy, flavorful ingredients – fresh aromatics, zesty lime and spice make this cilantro lime sauce come alive!
- So versatile – chimichurri is a sauce with many uses. Serve it on everything from Carnitas to Indian Spiced Salmon. See my suggestions for How to use Chimichurri below. You can use this in pretty much everything – and you’ll want to!
- Easy and fast – this outstanding sauce takes only a handful of ingredients and is ready in minutes
Ingredients
This cilantro chimichurri sauce is made with fresh, simple ingredients:
- Fresh cilantro – cut off the thicker stems, but the small stems can be included
- Fresh parsley – you can use either curly or Italian flat leaf parsley. Be sure to remove the parsley stems, as they tend to be a little bitter.
- Extra virgin olive oil or garlic infused olive oil – if you follow a low-FODMAP diet, use garlic-infused olive oil in place of fresh garlic
- Red wine vinegar – the acidity of the vinegar pairs so well with the fats in the oil and add a slight tanginess. You can also use apple cider vinegar, white wine vinegar or champagne vinegar.
- Garlic – fresh is best. Omit this and use garlic-infused olive oil instead of regular olive oil for a low-FODMAP sauce.
- Lime juice – adds a bright acidity and elevates the flavor of the cilantro
- Red pepper flakes or Aleppo pepper – personally, I use Aleppo pepper because it has a milder spice and rounded flavor, reminiscent of sun-dried tomatoes. You can read more about Aleppo pepper in my Aleppo pepper ingredient spotlight.
- Salt and pepper – brings all of the flavors together
Is chimichurri with cilantro a keto sauce?
Yes! This cilantro chimichurri recipe is a low-carb sauce and is perfect for a keto diet. If you’re looking for a unique keto steak sauce, this is an excellent choice. Also, it's full of healthy fats and is essentially carb-free.
Is this a low-FODMAP sauce?
Absolutely – as long as you use garlic-infused olive oil as a garlic substitute. Add this to your list of low-FODMAP condiments to use on burgers, sandwiches and more. It can even be used as a low-FODMAP dressing. It’s a flavor powerhouse, even as a no garlic recipe.
How to make an AIP sauce
This recipe can easily be adjusted for the AIP protocol. Simply eliminate the addition of chili pepper and black pepper. To add additional heat, consider adding more garlic and include 2 scallions or ⅛ of a red onion. I recommend keeping the onion to a minimum to avoid overpowering the sauce.
Instructions
This recipe takes hardly any time at all if you blend it all together in your food processor or Nutribullet. You can also chop the ingredients by hand for a coarser sauce.
Food processor method
Add everything except the olive oil and process until finely minced.
Drizzle in the olive oil and pulse until just incorporated. Or, you can transfer the chopped vegetables to a bowl and mix the olive oil in by hand.
Add salt and spice to taste.
Why not blend olive oil at the beginning? Olive oil can develop a slightly bitter taste when blended for too long, so it's best to add it after the herbs and other ingredients are processed.
Nutribullet method
Add all of the ingredients to a large blending cup and blend for up to 5 seconds.
A short blending time should mince the ingredients well while keeping the olive oil from developing a bitter flavor.
To make by hand
If you don’t have a food processor or Nutribullet, you can easily make this by hand. It will take a few extra minutes, but it’s so worth it.
- Finely chop all the ingredients and add to a medium bowl
- Add the lime juice, vinegar, oil and spices and mix until thoroughly combined
How long does chimichurri last?
Your cilantro parsley chimichurri can be stored in the refrigerator in a sealed container for up to 7 days. I like to use a pint mason jar.
If it won’t be consumed during that time, consider freezing it for future use.
How to use chimichurri
- Serve with your favorite protein – it’s phenomenal on Smoked Sirloin Steak, chicken, Pork Carnitas, or Smoked Leg of Lamb. Add a couple tablespoons to elevate any meat dish or serve as a homemade steak sauce.
- Top vegetables – if you don’t follow a low-carb diet, try this on top of a baked potato, serve with sweet potato or with some Herb Roasted Rutabagas
- Serve with eggs – add a dollop to an omelet, scrambled or poached eggs or a Dairy-free Frittata
- Sauté with shrimp – chimichurri shrimp makes a delicious, quick main course
- Make chimichurri tacos – take your taco Tuesday up a notch and top tacos, burritos or quesedillas
- Chimichurri rice – stir some into homemade cauliflower rice
- Best burger topping – adding a dollop to your burger is one of the best things ever
- Make a chimichurri sandwich – use as a sandwich spread. It’s so good.
- Try it as a pizza base – use Mexican chimichurri sauce for pizza instead of pesto
- Use it as a salad dressing – drizzle a little on your salad and toss. It’s amazing for steak salad.
Variations
- Make an Argentinian chimichurri – replace ¼ cup of cilantro with ¼ cup of fresh oregano or add 1 tablespoon of dried oregano
- Add some green onions for extra flavor – not that it needs it. This is actually my favorite addition, along with adding 1 tablespoon of oregano.
- Consider adding warming spices – like cardamom and/or cumin for a taste similar to zhoug
- Kick up the heat – add some jalapeño pepper
- Blend in some sun dried tomatoes – these will add a few carbs to the recipe, but so much flavor!
- Make creamy chimichurri sauce – add a tablespoon of almond butter or cashew butter or ¼ cup sour cream
- For a slightly sweet sauce – add 1 teaspoon powdered sweetener of choice
- Add a little bit of mint or basil – these each have a different flavor profile and are more aromatic than parsley. Start with a small amount or they each can overpower your sauce.
- Spicy cilantro garlic sauce - increase the garlic or add shallot if you can tolerate alliums. Create an intense green garlic sauce by adding 2-3 additional garlic cloves or a small shallot
FAQ
Yes, it freezes quite well for up to 6 months or more. Freeze chimichurri in small mason jars or in ice cube trays for when you want to use a small amount in a recipe. When the cubes are frozen, transfer to a large freezer bag.
What’s the difference between chimichurri and gremolata? There are a few small differences between the two recipes, beyond their origins. Chimichurri contains more liquid and oil ingredients such as olive oil, lime juice and vinegar. Gremolata is an Italian condiment that typically contains only garlic, parsley and lemon zest.
They are both herb sauces, but are quite different. Pesto is made from basil, parmesan, nuts, garlic and olive oil, while chimichurri is made from parsley, garlic, olive oil, vinegar and chili pepper. To learn more about making pesto, check out my fast and easy Basil Pesto recipe.
Yes! Not every chimichurri recipe requires cilantro. Make your chimichurri without cilantro by using all parsley or add ¼ cup of either oregano or mint. Or, try Red Chimichurri that is typically made with only parsley.
Other sauces and condiments you might like
How many ways have you found to use chimichurri? Post a picture on social media and tag @rad_foodie! Love this sauce? Explore more in my Sauces and Dressings category. And, let me know how you like the recipe by leaving a star rating and comment below!
📖 Recipe
Mexican Chimichurri Sauce with Cilantro
Ingredients
- 1 cup fresh parley leaves
- 1 cup cilantro (large stems removed)
- ½ cup olive oil (or garlic infused olive oil for low-FODMAP)
- ¼ cup red wine vinegar (or use apple cider vinegar, white wine vinegar or champagne vinegar)
- 2 cloves garlic (omit for low-FODMAP and consider using garlic infused olive oil instead of regular olive oil)
- 1 tablespoon lime juice (about the juice of 2 limes)
- ½ teaspoon red pepper flakes (or Aleppo pepper flakes)
- ¼ teaspoon salt (add more to taste)
- ⅛ teaspoon black pepper
Instructions
Food processor method
- Add everything except the olive oil and process until finely minced.
- Drizzle in the olive oil and pulse until just incorporated. Or, you can transfer the chopped vegetables to a bowl and mix the olive oil in by hand.
- Add salt and pepper to taste.
Nutribullet method
- Add all of the ingredients to a large blending cup and blend for up to 5 seconds.
To make by hand
- Finely chop all the ingredients and add to a medium bowl.
- Add the lime juice, vinegar, olive oil and spices and mix until thoroughly combined.
Notes
How to store
Green chimichurri can be stored in the refrigerator in a sealed container for up to 7 days. I like to use a pint mason jar. Freeze chimichurri in small mason jars or in ice cube trays for when you want to use a small amount in a recipe. When the cubes are frozen, transfer to a large freezer bag.Variations
- Make an Argentinian chimichurri – replace ¼ cup of cilantro with ¼ cup of fresh oregano or 1 tablespoon dried oregano
- Add some green onions for extra flavor – not that it needs it!
- Consider adding warming spices – like cardamom and/or cumin for a taste similar to zhoug
- Kick up the heat – add some jalapeño pepper
- Blend in some sun dried tomatoes – these will add a few carbs to the recipe, but so much flavor!
- Make a creamy chimichurri sauce – add a tablespoon of almond butter or cashew butter or ¼ cup of sour cream
- For a slightly sweet sauce – add 1 teaspoon powdered sweetener of choice
- Add a little bit of mint or basil – these each have a different flavor profile and are more aromatic than parsley. Start with a small amount or they each can overpower your sauce.
- Increase the garlic or add shallot – If you can tolerate alliums, create an intense green garlic sauce by adding 2-3 additional garlic cloves or a small shallot
How to make an AIP sauce
This recipe can easily be adjusted for the AIP protocol. Simply eliminate the addition of chili pepper and black pepper. To add additional heat, consider adding more garlic and include 2 scallions or ⅛ of a red onion. I recommend keeping the onion to a minimum. Adding too much onion can overpower the sauce.Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Sharon says
I never liked chimichurri , but I combined the red and green chimichurri recipes with some of the suggestions added as well. Can I say this was amazing!! Can’t wait to try it with the smoked lamb leg.
Tracey Hatch-Rizzi says
Hi Sharon,
I'm so happy to hear you liked the chimichurri! What a great idea to combine the two recipes and customize the way you did. It's a perfect condiment with smoked lamb - I hope you love it!
Best,
Tracey
Brittni says
This is magic for anything it touches. I froze it in ice cube trays so I could take out little bits at a time for meals and it thaws really fast. I put it in a little bowl, then float the little bowl in hot water and boom. Thawed in like 5 mins. This is my new pesto!
Tracey Hatch-Rizzi says
Hi Brittni,
We do this all the time and thanks for your great suggestion! I love making big batches because we use this all the time. I'm so glad you like it!
Best,
Tracey