Cilantro Chimichurri
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 Cilantro 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.
A dash of red pepper flakes is nice for just a touch of heat.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Fresh cilantro
- Fresh parsley
- Fresh garlic
- Red wine vinegar
- Olive oil
- Seasonings (red pepper flakes, dried oregano, salt & pepper)
There are endless possibilities 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’ve been using it in this Chimichurri Steak Salad (pictured below)
A long time ago, I posted my recipe for Chimichurri Aioli (pictured below), 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:
- Drizzled on tacos with The Best Carne Asada or Cilantro Lime Grilled Chicken
- Swirled into a bean soup
- As a flavorful dipping oil for a crusty baguette
- It makes a wonderful salad dressing when you bump up the vinegar a little bit!
How long is chimichurri sauce good for?
This sauce can be refrigerated in an air-tight container for up to 5 days.
Cilantro Chimichurri
Equipment
- food processor or mortar & pestle
Ingredients
- 2 garlic cloves
- 3 cups fresh Italian parsley
- 2 cups fresh cilantro
- 1 1/2 tsp. red wine vinegar
- 1/4 tsp. dried oregano
- pinch of red pepper flakes
- 1/2 cup olive oil
- salt & pepper to taste
Instructions
- Add all ingredients to a food processor and blend until there are no chunks of garlic. Serve immediately, or refrigerate for later use.
- Alternatively, if you have a mortar & pestle, you can prepare this in that too! Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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Honestly, I wouldn’t bother removing the stems of the Cilantro, they’re full of flavour too. Just chop ’em finely.