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a bowl of cilantro chimichurri

Cilantro Chimichurri

5 from 2 votes
This cilantro chimichurri is a simple sauce made from just a handful of ingredients, yet packed with so much flavor and fresh herbs.
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Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Servings: 1.5 cups
Author: Molly Thompson

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.

Recipe Equipment

Food processor or high-speed blender

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 | Cholesterol: 0mg | Sodium: 196.9mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 22.4IU | Vitamin C: 5.7mg
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