Cilantro Chimichurri
This cilantro chimichurri is a simple sauce made from just a handful of ingredients, yet packed with so much flavor and fresh herbs.
Servings: 1.5 cups
Equipment
- Food processor or high-speed blender
Ingredients
- 3/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3/4 cup fresh parsley stems and leaves
- 3/4 cup fresh cilantro stems and leaves
- 4 cloves garlic
- 1 small red chili deseeded and chopped (or 1/2 tsp red pepper flakes) (Note 1)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Add all of the ingredients to a food processor. Pulse for 1-2 seconds 4-5 times or until the leaves and stems are in small pieces. it shouldn’t be completely combined like a pesto. It’s a loose, oil-based sauce so it should have a looser texture. Alternately, finely chop/mince all of the ingredients and stir them together with a spoon.
- Serve immediately or store in an airtight container in the fridge for up to 1 week. Use it to marinate chicken and steak, baste meat on the grill, or finish cooked meat before serving.
Video
Notes
Note 1. Red Chili. Use less red chili for less spice or omit it altogether.
Freeze: transfer to silicone ice cube trays and freeze until solid. Remove them from the ice cube tray and transfer them to a freezer-safe storage bag. Thaw overnight in the fridge and serve.
Nutrition
Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 0.8g | Protein: 0.2g | Fat: 14.1g | Sodium: 196.9mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 22.4IU | Vitamin C: 5.7mg