Cilantro Chimichurri Oregano

This bright cilantro chimichurri turns basic meals into something special in only 5 minutes. A perfect mix of herbs, tangy citrus, and garlic makes a flexible sauce that makes everything better - from steaks to veggies - with almost no work.

I first whipped up this chimichurri when I needed to save a dinner with overcooked steak. Now it's become our go-to trick that makes even plain grilled chicken taste like we're eating at a fancy restaurant.

Ingredients

• Fresh cilantro and parsley: These give that classic herby base while adding nice color and lots of nutrients
• Fresh oregano: Brings a rich earthiness you just can't get from the dried stuff
• Shallot: Gives a softer, more interesting taste than regular onion, which works great uncooked
• Garlic cloves: Adds that must-have punch - grab firm heads that haven't started sprouting
• Jalapeño pepper: Adds a bit of kick that you can make stronger or milder based on what you like
• Lemon juice: Cuts through the herbs with some zingy freshness - skip the bottle and squeeze a real lemon
• Red wine vinegar: Brings some bite and depth while helping the sauce stay good longer
• High quality olive oil: Creates the smooth base that carries all the flavors - worth grabbing a good extra virgin one
• Kosher salt and fresh ground pepper: Lifts all the other flavors without taking over

Step-by-Step Instructions

Prep the base:

Throw all your fresh stuff together - cilantro, parsley, oregano, shallot, garlic and jalapeño - and pulse until roughly chopped. Don't make it too smooth - chimichurri should be a bit chunky. This mix is what gives the sauce its amazing flavor backbone.

Add the liquids:

Mix in the lemon juice, red wine vinegar and olive oil with some salt and pepper. Just pulse a few times until everything's mixed but still has texture. Don't go overboard or you'll end up with a smooth paste instead of the textured sauce you want. The oil shouldn't completely blend in - that way each flavor gets to shine.

Taste and adjust:

Try a little bit and see if it needs more salt, tang or heat based on what you'll serve it with. Go easy though - the flavors get stronger as the sauce sits, so it's better to add too little than too much at this point.

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I love playing with the jalapeño in this recipe. When I'm cooking for the family, I take out all the seeds to keep it mild, but when friends who like spicy food come over, I throw in the whole pepper, seeds and all. My husband asks me to make a batch every weekend for his work lunches now - it's become our Sunday routine.

Make It Your Own

While traditional chimichurri mainly uses parsley, this cilantro version gives a fresh spin on the classic sauce from Argentina. Cilantro's bright, lemony flavors mix really well with the garlic and vinegar, creating something more interesting that works with even more dishes.

Perfect Pairings

This green sauce goes with almost anything. Pour it over skirt steak or flank steak for a true Argentinian meal. It's also great with grilled chicken, roasted veggies, grilled fish or shrimp. You can even use it to marinate meat before cooking or stir some into your morning eggs for breakfast with extra flavor.

Storage Solutions

Chimichurri actually tastes better after sitting for a few hours, so it's perfect to make ahead. Keep it in a sealed glass container in your fridge for up to a week, just give it a stir before using since the oil might separate. If you want to keep it longer, freeze it in ice cube trays, then pop the frozen cubes into freezer bags where they'll stay good for up to 6 months, ready to add instant flavor to future meals.

Heat Customization

The way it's written, this recipe makes a mild chimichurri most people will enjoy. If you want more kick, keep the jalapeño seeds or use the whole pepper. You can also use red pepper flakes if you don't have fresh peppers. For a totally mild version, just skip the jalapeño completely and let the garlic and herbs do the talking.

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Frequently Asked Questions

→ What goes great with cilantro chimichurri?

This sauce pairs wonderfully with chicken, steak, seafood, or even roasted vegetables and sandwiches. It can also jazz up fried eggs!

→ How do I add more spice to chimichurri?

To increase the heat, keep the jalapeño seeds or toss in a whole one. Adding red pepper flakes kicks up the spice even more.

→ Best way to store it?

Keep this sauce fresh in a sealed container in the fridge for about a week. You can also freeze portions in an ice cube tray for future use, up to 6 months.

→ Can dry herbs work instead of fresh?

Using fresh herbs is recommended for the boldest taste, but dried ones can work if that’s all you have.

→ How do I marinate with this sauce?

Just coat your meat or seafood with the mix and let it sit for at least 30 minutes before cooking for great flavor.