Cilantro Chimichurri Sauce
User Reviews
4.7
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Prep Time
2 mins
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Cook Time
1 min
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Total Time
3 mins
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Servings
1 1/2 cups
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Calories
61 kcal
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Course
Condiments
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Cuisine
South American
Cilantro Chimichurri Sauce
Description
This Cilantro Chimichurri Sauce combines fresh herbs—cilantro, parsley, and Mexican oregano—with garlic and minced shallot to create a lively green sauce. The herbs and aromatics are finely chopped in a food processor but retain a slightly coarse texture, which adds to the sauce's fresh appearance and mouthfeel. Red wine vinegar and a touch of red pepper flakes introduce acidity and mild heat, while kosher salt and black pepper season the mixture.
The sauce is dressed with extra virgin olive oil to create a rich, oily consistency that coats grilled proteins or vegetables well. Allowing the sauce to rest at room temperature for an hour or preparing it the day before helps the flavors develop and meld harmoniously.
Chimichurri stores well in the refrigerator for up to two weeks and can be frozen in ice cube trays for convenient portions. It brightens any meal and functions as both a marinade and a fresh accompaniment.
Ingredients
- 1 cup parsley flat leaf, fresh
- 1 cup cilantro coriander leaves, fresh leaves
- 1/2 cup oregano fresh, Mexican variety
- 6 garlic more or less depending on how much you like garlic, cloves
- 1/2 cup extra virgin olive oil
- 1/2 shallot
- 1/4 cup red wine vinegar or lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper freshly ground
- 1 tsp kosher salt
Instructions
- Tear the herb leaves from their stems and add them to the bowl of a food processor or blender.
- Add the garlic cloves, shallot, red pepper flakes, sea salt, lemon juice, and extra virgin olive oil to the container of the blender or food processor.
- Pulse to start the blending a couple of times, then blend on low speed until the garlic, herbs, and shallot are chopped very finely into small pieces.
- Chimichurri sauce can be used immediately but tastes even better if it sits at room temperature for an hour or two before serving or is made the night before for the flavors to mingle together.
- Store in an airtight container for up to two week. See notes for freezer storage for longer usage.
Notes
- Freeze chimichurri in ice cube trays for easy portioning and longer storage.
- All ingredients can be finely chopped by hand and whisked if a food processor is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11/2 cups
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 61kcal | 3% |
| Carbohydrates | 3g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 73mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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