clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cilantro Chimichurri in a pottery bowl on a white backdrop with cilantro springs and lime wedges around the bowl.

Creamy Cilantro Chimichurri


Based off of the classic and authentic Chimichurri, this cilantro version is just as fresh and delicious. This version works perfect on any kind of grilled meat of seafood or as a dressing for grilled veggies and also tossed with steamed rice!



1 cup packed cilantro leaves, (a small amount of stems is ok)

5 cloves garlic, minced

1/4 cup onion, small dice

1/4 cup fresh lime juice

1/2 cup avocado oil or olive oil

2 Tablespoons water

1 Teaspoon sea salt

optional 1/4 Teaspoon red pepper flakes

or 12 Teaspoons minced jalapeno for Mexican spice


Combine all the ingredients in a blender and blend on low until combined and creamy looking.

Be sure to leave plenty of texture in the sauce, it’s not supposed to be smooth.

For the traditional method, you can mince the onion very fine and stir together all the ingredients in a serving bowl – this way isn’t quite as fast and it doesn’t turn out creamy but either way is equally delicious!


This recipe makes quite a bit of sauce but it can easily be cut in half!

  • Prep Time: 15 mins
  • Category: Sauce
  • Method: Blender
  • Cuisine: American

Keywords: Cilantro Chimichurri, Cilantro Chimichurri Recipe, Easy Chimichurri Recipe, Chimichurri for Steak