Cilantro Chimichurri Sauce
Just a handful of fresh ingredients come together to create this flavorful chimichurri. The perfect way to add a burst of freshness to your next meal.
Servings: 8 servings
Ingredients
- 1 cup fresh flat-leaf parsley lightly packed (25g)
- 1/2 cup fresh cilantro lightly packed (12g)
- 4 cloves garlic
- 1 small shallot roughly chopped
- 1/2 tsp salt
- black pepper to taste
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes, or more to taste
- 3 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil 75g
Instructions
- Wash and prep the herbs by picking out any large, tough stems. Smaller, tender stems are ok to use.
- Add the parlsey, cilantro, garlic, shallot, salt, pepper, red pepper flakes and oregano to a mini food processor or chopper and pulse a few times to chop and combine. You don't want to pulverize or completely blend the mixture, just finely chop.
- Transfer the mixture to a bowl or container or remove the blade and add the oil and vinegar to the food processor container. Stir to combine.
- Taste chimichurri and season if needed with more salt, pepper or chili flakes. You can also add a squeeze of fresh lemon juice to help brighten the flavour.
- If possible, let chimichurri rest at room temperature for 15-30 minutes to allow flavours to meld then use to add flavour to a variety of dishes like rice, eggs, tofu, sandwiches, meats, fish, bowls, salads, roasted veggies and more.
- Store leftover chimichurri in an airtight container in the fridge for up to 3 days.
Notes
If you don't have a mini food processor or blender, very finely chop the herbs, garlic and shallot and add to a bowl. Mix with the salt, oregano, pepper and chili flakes then slowly pour in the oil and vinegar and mix to combine.
Pulse the sauce in short bursts to avoid over-processing and turning it bitter. You just want to chop and combine the herbs, garlic and shallot, not completely blend them.
Nutrition
Serving: 2tbsp | Calories: 86kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 151mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 699IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg