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Cilantro and Lime Chimichurri

This spicy, fresh, tangy chimichurri sauce brings amazing flavor to all kinds of foods but is especially good on grilled meats. Easy enough for beginner cooks.
Course Condiment
Cuisine South American
Keyword cilantro, jalapeno, lime, spicy, steak sauce, tangy
Prep Time 5 minutes
Resting time 1 hour
Total Time 5 minutes
Servings 24
Calories 63kcal
Author Marye


  • 1 1/4 cup cilantro , packed
  • 3/4 cup flat leaf parsley , packed
  • 1/4 cup fresh oregano , packed - you can substitute 1 tablespoon dried oregano but it's not as good
  • 1 jalapeno pepper , seeded and chopped - more or less to taste
  • 2 tablespoons red onion , chopped
  • 4 cloves garlic , chopped
  • 2 tablespoons lime juice
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes , more to taste
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3/4 cup olive oil , the good stuff
  • 1 tablespoon lime zest


  • Pulse cilantro, parsley, oregano, jalapeno, onion, garlic, lime juice, vinegar, crushed red pepper flakes, salt and pepper in a food processor until finely chopped but not pureed.
  • Scrape mixture into a bowl.
  • Stir in olive oil and lime zest until well blended.
  • Let stand at room temperature for at least 1 hour before using. This allows the flavors to blend and soften.
  • Store, tightly covered, in the refrigerator for up to 2 weeks.


For authentic Chimichurri sauce use 2 cups of parsley and leave out the lime and jalapeno.


Calories: 63kcal | Carbohydrates: 0g | Protein: 0g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Potassium: 23mg | Fiber: 0g | Sugar: 0g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 0.4mg