Easy Parsley Cilantro Chimichurri with Red Wine Vinegar
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
12 (2 tablespoon for each serving)
-
Calories
198 kcal
-
Course
Condiments
-
Cuisine
Argentinian
Easy Parsley Cilantro Chimichurri with Red Wine Vinegar
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Flavorful and fresh 15-minute cilantro parsley chimichurri sauce for your grilled meat, poultry, and vegetables! Combining the flavors of lemon, garlic, and red wine vinegar, this herby sauce is definitely bound to transform your meals.
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Ingredients
- 1 cup cilantro (use the leaves and stems)
- ½ cup parsley use both the leaves and stems, thin-stemmed
- ¼ cup red onion (or a small shallot)
- ¾ cup olive oil (or more to get the preferred consistency)
- 2 tablespoon lemon juice fresh
- 2 Tbsp red wine vinegar
- 1 tablespoon oregano fresh or dry, fresh
- 3 cloves garlic
- 1 tablespoon salt or more, to taste, coarse
- ½ teaspoon black pepper freshly ground tastes best, ground
- 1 tsp red pepper flakes
- 1 Fresno chile pepper alternatively, use red jalapeno
Instructions
Hand-chopped method
- Finely chop the cilantro (coriander), parsley, oregano, red onion, garlic cloves, Fresno chile, red pepper flakes, lemon juice, salt, and ground black pepper.
- Next, add the red wine vinegar and olive oil. Check for salt at this point and add some more, if you prefer. Use a spatula to combine.
- Serve your parsley cilantro chimichurri immediately or transfer to an airtight container and keep it in the fridge for later.
Blender method
- Add the cilantro (coriander), parsley, oregano, red onion, garlic cloves, Fresno chile, red pepper flakes, lemon juice, and red wine vinegar to a food processor or blender. Pulse in short 1-2 second intervals, scraping the sides using a spatula until smoothly chopped.
- Transfer to a bowl and add the olive oil in a steady stream. Season with salt, and ground black pepper then serve or store in the fridge for later.
Notes
- Make the sauce ahead and store it as follows:-
- Variations
- Refrigeration - keep it in the fridge for 4-5 days.
- Freezing - If you want to freeze the cilantro chimichurri, I recommend using ice-cube trays for this. Simply use a teaspoon to scoop about just enough of the sauce to fit each hole of your ice-cube tray. I prefer using silicone trays as it allows me to easily get the sauce out once I am ready to use it. To use, transfer the desired amount of frozen ice-cubed sauce to a bowl and leave on the kitchen surface to thaw.
- use basil or mint - for another flavor dimension!
- make chimichurri without red wine vinegar by using some lime juice instead, for the tangy flavor. This also introduces a lovely freshness plus, you can grate some of the rind from the lime into the sauce.
- add some sliced jalapenos for some extra heat!
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Sodium
2mg
(0%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
132IU
(3%)
Vitamin C
6mg
(7%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12(2 tablespoon for each serving)
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 2mg | 0% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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