This Asian chimichurri sauce recipe will take anything, especially meat and seafood, to the next level with bold, all-natural, amazingly bright flavor. It’s inspired by the classic herb sauce but takes it in a more citrusy, umami direction with lime juice, rice vinegar, and a little chili oil heat. Instantly upgrade anything you put it on. Drizzle it over grilled meat, spoon it over rice, or use it as a dipping sauce. Once you make it, you’ll make a batch to keep in the fridge.
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Asian chimichurri sauce is the best and my version of Asian salsa for anything… eating with rice crackers, coating skewers, grilled meat recipes, air fryer branzino, dipping 9-minute salmon bites, and I smother it on any proteins with rice.
This green sauce is my green goddess sauce. I love it on top of unwrapped lumpia on a lazy day.
Bold, herby, zesty, and… this sauce is so alive and exciting! You’ll also eat a ton of healthy cilantro and parsley without even realizing it.
Simply elevating everything it touches.
Let’s go!
More Recipes to Elevate Simple Dishes:
What Is Asian Chimichurri Sauce?
This Asian version of traditional chimichurri puts a kick in the flavors by adding cilantro and cilantro stems, lime juice, rice vinegar, and chili oil for a brighter, slightly tangy, and spicy finish.
Traditional chimichurri is herb-based with just parsley and uses oregano. The Asian version is more inspired by nam chim (Thai dipping sauce) and the table dipping sauces that are often served with the family-style dishes from all over Asia and from all Asian cultures.
Dipping sauces are part of the presentation and elevate simple, humble meals into aromatic and more flavorful combinations.
If you know Asian food, those side sauces are important.
So, this Asian chimichurri is ultra-fresh, garlicky, has a little kick, and is incredibly versatile.
With Asian, everyday cuisine having a lot of fish and seafood, and proteins… Asian chimichurri is a tableside must-have for dipping sauces.
Why It’s So Good
- This is a fast sauce recipe! It comes together in less than ten minutes!
- Bright and fresh from cilantro and parsley
- Balanced with acid, herbs, subtly sweet, and heat
- Garlicky and bold without being heavy
- Works with almost anything
- Make a big bowl of sauce on the table for Summer BBQs, brunch, and potlucks.
Ingredients
- 1 cup finely chopped cilantro (stems included)
Adds a fresh, citrusy herb flavor. Also referred to as fresh coriander. - 1 cup finely chopped parsley (stems included)
Balances the cilantro, adds herb focus, and refreshing. - 4 cloves garlic
Brings bold flavor, aroma, and signature part of Asian taste. - 1 bird’s eye chili (green or red)
Adds heat and brightness; remove seeds for less spice. - 1/3 cup cold-pressed olive oil
Smooths everything out and adds richness - 1/4 cup rice vinegar
Adds light acidity and balance - 3 tbsps fresh lime juice
Gives it a clean, citrusy tang - 1 tablespoon chili flakes in chili oil (chili crunch)
Adds texture, heat, and depth
Equipment
- Knife and cutting board
- Food processor – The fastest, easiest, and best way to get small chopped and uniform pieces for the herbs.
- Colander – clean and wash the herbs
- Mixing bowl
- Spoon
Instructions
- Finely chop the cilantro, parsley, garlic, and chili into tiny pieces. If using a food processor, pulse until finely chopped but not pureed.
- Be sure to chop all herbs first before adding liquids.
- Add everything to a bowl: herbs, garlic, chili, lime juice, olive oil, rice vinegar, and chili flakes oil.
- Mix until well combined. Taste and adjust lime or rice vinegar if needed. If needed, add additional olive oil for more sauciness.
- The Asian chimichurri sauce is ready to use and enjoy!
- If you refrigerate it, bring it back to room temp before using because the oil will firm when cold.
Best Tips
- Don’t over-process. You want texture, not a paste.
- Use cold-pressed olive oil for best, smooth, non-bitter results since the oil is part of the flavor.
- Also, be sure the herbs and garlic are chopped really small and uniform. This is important for texture and taste. This is why I suggest a food processor.
- Use fresh lime juice for the best flavor
- Include the herb stems, they add lots of herby flavor
- Adjust chili based on your heat preference
Add-Ins and Variations
- Add a splash of fish sauce for extra umami. This makes the sauce more like the dipping sauces you will find in Thai or Vietnamese cuisine.
- Mix in grated ginger.
- Add a little honey if you want slight sweetness
- Use scallions for a mild onion flavor
- Swap lime for lemon or calamansi for a different citrus profile
How to Serve
This bold sauce works with so many dishes and as more than a dipping sauce:
- Grilled steak, short rib bbq, or grilled chicken
- Simple grilled fish, coat salt and pepper shrimp, use as a dip for fried shrimp
- Drizzle over roasted vegetables
- Add to lettuce wraps or tofu recipes
Storage and Leftovers
Store the sauce in an airtight container in the fridge for up to a week. A mason jar or glass container for sauce works perfectly.
The flavor will deepen over time, but the herbs may soften and darken slightly, which is normal.
Stir before serving, bring to room temp, and add a splash of lime juice or oil to refresh it if needed.
The sauce will be firm when refrigerated due to the olive oil in it.
FAQs
Is this spicy?
It has moderate heat because of the chili and chili flake oil. You can adjust by removing the seeds of the bird’s eye chili.
Can I use only cilantro or only parsley?
Yes, but using both gives the best balance and makes it an Asian sauce and with depth of flavor.
Can I make this ahead of time?
Yes, and it actually tastes even better after sitting for a bit.
Can I freeze it?
Not recommended. The herbs will lose their fresh texture and be soggy.
What does Asian chimichurri taste like?
Fresh, garlic, zesty, slightly spicy, and very herb-forward with a citrusy finish.
This best Asian chimichurri sauce is one of those simple recipes that delivers big flavor with little effort. Elevate whatever you pair it with and get ready for some lip-smacking, bold, zesty flavor.
Equipment
- Knife and cutting board
- food processor The fastest, easiest, and best way to get small chopped and uniform pieces for the herbs.
- colander
- Spoon
Ingredients
- 1 cup finely chopped cilantro stems included
- 1 cup finely chopped parsley stems included
- 4 cloves garlic
- 1 bird’s eye chili green or red
- ⅓ cup cold-pressed olive oil
- ¼ cup rice vinegar
- 3 tbsps fresh lime juice
- 1 tablespoon chili flakes in chili oil chili crunch
Instructions
- Finely chop the cilantro, parsley, garlic, and chili into tiny pieces. If using a food processor, pulse until finely chopped but not pureed.Be sure to chop all herbs first before adding liquids.1 cup finely chopped cilantro, 1 cup finely chopped parsley, 4 cloves garlic, 1 bird’s eye chili
- Add everything to a bowl: herbs, garlic, chili, lime juice, olive oil, rice vinegar, and chili flakes oil.⅓ cup cold-pressed olive oil, ¼ cup rice vinegar, 3 tbsps fresh lime juice, 1 tablespoon chili flakes in chili oil
- Mix until well combined. Taste and adjust lime or rice vinegar if needed. If needed, add additional olive oil for more sauciness.The Asian chimichurri sauce is ready to use and enjoy! If you refrigerate it, bring it back to room temp before using because the oil will firm when cold.
Notes
- Don’t over-process. You want texture, not a paste.
- Use cold-pressed olive oil for best, smooth, non-bitter results since the oil is part of the flavor.
- Also, be sure the herbs and garlic are chopped really small and uniform. This is important for texture and taste. This is why I suggest a food processor.
- Use fresh lime juice for the best flavor
- Include the herb stems, they add lots of herby flavor
- Adjust chili based on your heat preference
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