Chimichurri Recipe with Cilantro and Lime

Chimichuri Recipe with Cilantro and Lime

Why this Chimichurri Recipe with Cilantro and Lime?

What I love about this Chimichurri Recipe with Cilantro and Lime is that it packs an incredibly vibrant flavor. In a perfect world you would serve this Chimichurri with seafood fresh out of the ocean, beachside, with sand on your feet. Even without that idyllic scenario; this recipe is a must try!

I am the first to admit this Chimichurri Recipe with Cilantro and Lime is non-traditional. To me though, Chimichurri is very much a new world mother sauce, just begging for us to tailor it as we desire. I intended for this recipe to be for lighter fair such as seafood or vegetables, but I have found it even goes great with grilled meats and tacos.

Braised Beef served with a Chimichurri Recipe with Cilantro and Lime
Braised Beef with a Rustic Chimichurri

Before you start cooking, here are some tips.

  • This Chimichurri Recipe with Cilantro and Lime can be made either smooth or more rustic depending on how you blend/chop your herbs.
  • Using a Blender will give you a smoother more “sauce-like” texture that will be emulsified. This is great for using as a dip or elegant presentation.
  • Using a Food Processor and pulsing will give your Chimichurri a more rustic texture that is more commonly associated with Chimichurri.
  • Giving your herbs a rough chop with a knife is beneficial in either method.
  • Only use fresh herbs and fresh lime juice. Trust me on this.
  • A Microplane grater is a good way to remove the zest from the lime.
  • Make sure to wash your herbs well, often they are field packed. Meaning they have dirt on them. Agitating them in a bowl of cold water and patting dry with paper towel works well.
  • Choose an Olive Oil that is milder in flavor, an expensive Extra Virgin Olive Oil will be overpowering.
  • I find giving the Chimichurri a couple hours to develop improves the flavor, so making this ahead of time is recommended.
  • This recipe yields only 6 ounces. Since the flavor is so intense, one ounce would be more than enough for a 6 ounce portion of protein.
Close Up of Chimichurri Recipe with Cilantro and Lime
Blended Chimichurri

Items you will need

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Okay Here is the Chimichurri Recipe with Cilantro and Lime

Chimichurri Recipe with Cilantro and Lime

Published by Chef Ben Mogren

I am a professional Chef with over 20 years of Culinary Experience. I trained at the Culinary Institute of America. I spent my career working throughout the Napa Valley, The Four Seasons Resorts, The American Club, Lambeau Field, The Mayo Clinic, and as a Corporate Chef in Manufacturing Sauces and Sous Vide Items. My recipes focus on creating absolutely delicious food from easily sourced ingredients. They focus on proper technique and extracting as much flavor as possible out of common ingredients.

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