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Jar of cilantro chimichurri.
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5 from 1 vote

Cilantro chimichurri sauce

This bright & garlicky Argentinean pesto is a terrific counterpoint to savory vegan steak tacos. Drizzle this sauce on top of sliced grilled seitan steak, along with shredded cabbage, tomatoes, and avocado. It's also delicious on roasted potatoes or roasted cauliflower.
The sauce tastes best when the flavors have had a chance to fuse. So plan on making it the day before you want to use it.
Makes about ¾ cup cilantro chimichurri.
Prep Time5 mins
Cook Time3 mins
Resting time12 hrs
Total Time8 mins
Course: Sauce
Cuisine: Argentina, Vegan
Keyword: green sauce, no cook sauce, taco sauce
Servings: 12 people
Calories: 34kcal
Author: Cadry Nelson


  • 1 bunch cilantro with stems* (about 2.5 ounces)
  • 1 Tablespoon chopped onion yellow
  • 2 cloves garlic minced
  • 1 ½ Tablespoons red wine vinegar + ½ Tablespoon more, if desired
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • 3 Tablespoons extra virgin olive oil + 1 Tablespoon more, if desired


  • Put cilantro, chopped onion, minced garlic, 1 ½ Tablespoons red wine vinegar, paprika, and salt into food processor.
  • Put on the cover & turn the food processor to low. While the blade is running, pour 3 Tablespoons extra virgin olive oil through the chute. Stop to scrape down the sides once, so that everything is evenly incorporated.
  • Move the cilantro chimichurri to a covered container. Refrigerate for at least 3 hours, and preferably overnight, so that the flavors have a chance to fuse.
  • Once you are ready to serve the cilantro chimichurri, taste for any adjustments. If you'd like more tang, add ½ Tablespoon more of red wine vinegar. If you'd prefer a thinner sauce, add a Tablespoon of water or an additional Tablespoon of extra virgin olive oil.



*The stems are totally fine in the chimichurri, because you'll be breaking everything up in the food processor. However, if there are any especially hard/tough stems, feel free to discard of them.


Calories: 34kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg