Cilantro Chimichurri, an herbaceous Argentinian condiment that’s loaded with fresh cilantro, parsley, and garlic. Serve it with grilled meats, veggies, or as a wonderful dipping sauce.
While Argentinians typically use chimichurri as a condiment for grilled meats, I like to use it anyway I can. Seriously. The fresh herbs combined with garlic, olive oil, and red wine vinegar just give this sauce a fresh, bold, bright flavor that will make any dish pop.
The herbs used in a traditional chimichurri are parsley and oregano, but I love the bright flavor of cilantro, so I always add it to mine. In fact, I use a 1.5:1 parsley to cilantro ratio. I also like to add a dash of red pepper flakes for just a touch of heat.
There are endless possibilites on how you can use Cilantro Chimichurri, but I find it extra amazing brushed on grilled steak & veggie kabobs or served alongside or on top of grilled chicken breasts or carne asada. Most recently, I used it as a dipping sauce for my Curried Beef & Potato Empanadas (recipe coming soon!).
A long time ago, I posted my recipe for Chimichurri Aioli, a creamy version of this that’s great on sandwiches or for dipping. I guess I kind of put the cart before the horse with that one, but I was so excited to share that amazing condiment, I neglected to give you the mother recipe, so here it is. Regardless of which version you make, it will be some flavorful eats. Enjoy!
Ideas for Cilantro Chimichurri:
- On tacos with The Best Carne Asada or Cilantro Lime Grilled Chicken
- Swirled into a bean soup
- As a bread dipping oil for a crusty baguette
- 2 garlic cloves
- 3 cups fresh Italian parsley, stems removed
- 2 cups fresh cilantro, stems removed
- 1½ tsp. red wine vinegar
- ¼ tsp. dried oregano
- pinch of red pepper flakes
- ½ cup olive oil
- salt & pepper to taste
- Add all ingredients to a food processor until there are no chunks of garlic. Serve room temperature immediately, or refrigerate for later use.