Cilantro Chimichurri Sauce
User Reviews
5
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Prep Time
10 mins
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Additional Time
20 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
128 kcal
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Course
Condiments
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Cuisine
Vegan, Ecuadorian
Cilantro Chimichurri Sauce
Description
This Cilantro Chimichurri Sauce is made with a packed cup of fresh chopped cilantro, chopped scallions, minced jalapeño, and fresh garlic cloves, blended with a mix of avocado and olive oils to enrich its texture and flavor. Seasoned with lime juice, red wine vinegar, kosher salt, oregano, and black pepper, the sauce achieves a balanced blend of tangy, spicy, and herbal notes. The use of fresh ingredients like garlic and jalapeño ensures brightness and a mild kick, while the combination of oils provides a smooth consistency and color.
The sauce is commonly used as a condiment for grilled dishes such as chicken, steak, fish, and shrimp. It can also be drizzled over roasted vegetables, serve as a salad dressing, or act as a marinade. Its fresh flavors add liveliness to a variety of meals.
The recipe allows adjustments in oil quantity based on its intended use, whether a thick marinade or a more liquid dressing.
Ingredients
- 1 cup cilantro approx 1 bunch chopped + packed, fresh, chopped
- ⅔ cup scallions aka green onion - white + green parts, fresh, chopped
- 1 jalapeño
- 4 garlic must be fresh - no jars, fresh cloves
- ½ cup avocado oil
- ¼-½ cup olive oil to taste
- 1 lime yielding approx. 2 TBSP juice
- 1-2 TBSP red wine vinegar
- 1 tsp kosher salt coarse
- ½-¾ tsp dried oregano leaves
- ¼-½ tsp black pepper or season to taste
Instructions
- Quick note before you begin: I like using a combination of avocado oil and olive oil for color and flavor. It's so good this way! Feel free to use just one oil if needed. You can also use more or less oil depending on preference or intended use for the sauce. I added 1 cup of oil to my chimichurri since I like to use it as a topping, dressing, and marinade.
- Wash and dry a portioned "bunch" of cilantro and remove the bottom 2-3 inches of the stems. Finely chop. Bunches of cilantro vary in size so to help with measuring, you will need 1 packed cup of cilantro. Mostly leaves with the smaller portions of stems left on for easy chopping.
- Remove the root portion of the green onions (scallions) and thinly slice/chop. Add to a medium-large bowl along with the cilantro.
- Remove the stem then scoop out the seeds/insides from the jalapeño using a spoon. Finely mince and add to the bowl.
- Smash, peel, and finely mince garlic. 3-4 cloves is ideal here and fresh garlic is a must. Feel free to add any additional garlic to taste after the chimichurri has had some time to sit and meld it's flavors.
- To your bowl add the minced garlic, avocado oil, olive oil, freshly squeezed lime juice, and red wine vinegar.
- Season by adding salt, dried oregano leaves, and pepper.
- Mix well and allow sauce to sit for 20 minutes before serving to help the flavors mingle. You can even make this sauce in advance and let it chill in the fridge overnight before using.
- Store chimichurri sauce in an airtight jar or container in the fridge for 1-2 weeks. When you're ready to dive back in, simply bring it back to room temperature and get ready to faceplant!
Notes
- Adjust oil amounts to achieve desired consistency, using more for thinner dressings or less for thick marinades.
- Fresh garlic cloves are essential; avoid jarred garlic for best flavor.
- This chimichurri can be used as a sauce for various proteins, vegetables, or as a marinade.
- Nutrition facts provided estimate two tablespoons serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 196mg | 8% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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