Try this flavorful 5-minute cilantro chimichurri, I am sure it will become your favorite condiment. This twist on a classic is vegan and gluten-free too.
About This Recipe
There are so many condiments that instantly makes a dish from boring to exciting, and this Cilantro ChimiChurri is one of them. Chimichurri originates from Argentina, but with its simple ingredients and incredible taste, it is making its place all over the world.
And this version with cilantro is although not traditional, but I love the flavor combination. Prepared with the combination of cilantro and parsley, this noncooked condiment is further flavored with an array of ingredients.
This one is super easy to make and hardly takes 5 minutes to make in a food processor. Cilantro Chimichurri is popularly used in restaurants to add to their grilled meat recipes, especially beef.
But it is so flavourful, that the addition of spoon of this can make many dishes even more delicious. I add it to almost everything, from Soups, Grilled Veggies, Roasted Potatoes to even my Tacos. Yes, it’s that versatile.
The key to the best taste is to use high-quality ingredients to make this condiment, as it really makes a difference in the taste.
This Cilantro Chimichurri is,
- Loaded with flavor
- Glossy & Refreshing
- Made with simple ingredients
- Quick & Easy
Cilantro and Parsley – Cilantro and Parsley, two of the most popular herbs are used to make this refreshing sauce. Use fresh and green herbs to make this sauce, to get the best taste out of it. Make sure they are not wilted or turned black.
Onion – Here, we will use both onion types, green onions and red onions.
Garlic – Any sauce that has garlic is my favorite! This single ingredient adds so much flavour and taste, which is hard to match.
Extra Virgin Olive Oil – Whenever you opt for an extra virgin olive oil, always go for a good quality one, as the taste of this Chimichurri mainly depends on what quality of olive oil you use.
Seasonings – To season it and add more flavor to this sauce, we will need oregano, red chili flakes, salt, and pepper. You can adjust the amount of red chili flakes according to your taste and how spicy you want the sauce to be.
Red Wine Vinegar – Red Wine Vinegar adds a nice vibrant grape flavor that makes this even more flavourful.
You can also use freshly squeezed lime juice if you cannot find red wine vinegar. Lime juice adds a refreshing summer zesty flavor, that tastes yum too.
How to make Cilantro Chimichurri?
Add cilantro, parsley, dried oregano, green onion, red onion, garlic, salt, and pepper in the jar of the food processor.
Add half of the Extra Virgin Olive Oil and pulse until everything is nicely minced. The sauce should be coarse in texture. Scrap the sides of the jar a few times while pulsing.
Add the remaining ingredient like red chili flakes, red wine vinegar, and the remaining olive oil and mix well. Do not overmix otherwise the sauce will become paste-y.
Adjust the salt, acidity and heat and add more if needed. Cilantro Chimichurri is ready. Use as required.
Make the sauce at least 20 minutes prior to serving for the flavors to come together.
This sauce is popularly used on Steak, Grilled Chicken, Grilled Fish, Grilled Prawns, any other Sea Food, or even Grilled Veggies. You can also add it to your roasted potatoes or potato wedges.
It can also be used as a marinade for your meat and vegetable recipes.
I also like to add a spoon or two on the top of my soups, which becomes boring to exciting in minutes. You can even try adding it to your fresh green salad.
Add it to Tacos, Buddha Bowls, Cauliflower Bowls, Hamburgers, Avocado Toast, Open Toasts, Roasted Vegetables, Scrambled Eggs, Wraps, and Sandwiches.
You can add it into greek yogurt and make a delicious creamy dip too, to serve with your appetizers, chips, and crackers.
This sauce can be refrigerated for up to 4 days in an airtight container. Choose a glass container to store it.
You can also freeze it for up to 2 months. Freeze in ice cubes tray and use as many cubes as needed.
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Cilantro Chimichurri Recipe
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 1 tbsp dried oregano
- ¼ cup chopped green onion
- ¼ cup chopped red onion
- 2 cloves garlic
- salt (to taste)
- pepper (to taste)
- ½ tsp red chili flakes
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Add cilantro, parsley, dried oregano, green onion, red onion, garlic, salt, and pepper in the jar of the food processor.
- Add half of the Extra Virgin Olive Oil and pulse until everything is nicely minced. The sauce should be coarse in texture. Scrap the sides of the jar a few times while pulsing.
- Add the remaining ingredient like red chili flakes, red wine vinegar, and the remaining olive oil and mix well. Do not overmix otherwise the sauce will become paste-y.
- Adjust the salt, acidity, and heat and add more if needed. Cilantro Chimichurri is ready. Use as required.