Cilantro Chimichurri

This fresh cilantro chimichurri sauce recipe perfectly accompanies meats, salads, and roasted vegetables. It’s vibrant in color with so much flavor and can be whipped up quickly.

Chimichurri is an uncooked sauce made of fresh herbs. This versatile sauce originates from Argentina and Uruguay in South America. Traditionally an authentic chimichurri recipe is made from fresh parsley. This cilantro version brings a new twist to a delicious classic.

For more cilantro recipes, check out this red pepper cilantro salsa or cilantro chickpea salad.

Instructions

This flavorful sauce is easy and fast to make, but it’s best when made a couple of hours ahead. This gives the flavors some time to infuse in the oil.

Finely chop the fresh herbs, mince the garlic, zest the lemon, and chop the chili with a sharp knife. Add this to a medium bowl with salt, oil, and lemon juice.

Stir everything together to combine. For best results, cover and let the chimichurri sit at room temperature for 2-3 hours to infuse before serving.

You could use the help of a food processor for this, but I think it’s best to chop everything by hand. This gives some texture throughout the sauce.

Variations

This cilantro chimichurri recipe can be tweaked to bring in different levels of heat and flavor. 

• Mild or spicy – Tailor it to the spice level you want by adding different red chili pepper variations. Some have more heat than others.
• Add more herbs – Italian parsley is an obvious choice if you want to make it a classic sauce, but you could also add fresh basil, rosemary, or mint to add more variation.  A mint chimichurri is a great addition to lamb
• Bulk it out – add a little more green and body with chopped kale or spinach. Sundried tomatoes or chopped red onion add extra flavor and texture. 
• Another citrus – Swap the lemon for lime juice and zest, or use orange or grapefruit.
• Change the vinegar – If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar too
• Add extra texture. Fine chopped walnuts, almonds, or pine nuts bring extra texture.

Storage

Freshly made chimichurri sauce will last 4-5 days in an airtight container in the refrigerator, like a sealed mason jar. However, it is best served on the day it is made. It can also be frozen in a freezer-safe container for up to 3 months.

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Cilantro Chimichurri

Yield: 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes

This fresh cilantro chimichurri is the perfect accompaniment to meats, salads and roasted vegetables.

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Ingredients

• 1 bunch cilantro/coriander, leaves and stalks (a packed 3/4 cup when chopped)
• 2 Tablespoons chopped fresh oregano leaves (or 3/4 teaspoon dried oregano)
• 1/2 cup olive oil
• 2 Tbsp red wine vinegar
• 2-3 garlic cloves
• 1 Tbsp fresh lemon juice
• 2 teaspoons lemon zest
• 1 small red chili, deseeded and finely chopped (optional)
• 3/4 tsp salt, plus more to taste
• Black pepper to taste

Instructions

1. Finely chop the fresh herbs. Add the chopped herbs to a bowl along with minced garlic, and finely grated lemon zest.
2. Add in finely chopped chili, red wine vinegar, lemon juice, olive oil and 3/4 teaspoon of salt. Stir everything together and add more salt and pepper to taste.
3. For best results, cover and let the chimichurri sit at room temperature for 2-3 hours to infuse before serving.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 374mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g

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