Cilantro Chimichurri
This cilantro chimichurri is a twist on the popular parsley based sauce. Cilantro and parsley lend bright citrus and herbaceous flavors to this chimichurri sauce. It's great with grilled meats or vegetables.
Servings: 8 Tablespoons
Calories: 60kcal
Cost: $2
Equipment
- Glass Container for storage
- Silicon Ice Cube Trays for freezing
Ingredients
- ¾ cup olive oil
- 1 cup fresh cilantro - mostly leaves well packed
- ½ cup fresh parsley - mostly leaves well packed
- 1 small red onion or one small shallot
- 3 garlic cloves
- 3 Tablespoon red wine vinegar
- 2 Tablespoon fresh lime juice
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes optional, more or less to taste
Instructions
How to Make Cilantro Chimichurri with Mortar Pestle Method
- Cut the herbs and onions in super small pieces and hand grind it so it forms coarse paste. Add oil , lime juice and vinegar and mix it all in.
How to Make Cilantro Chimichurri using Food Processor
- Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse a few times, scraping down sides in between.
- Add in parsley, cilantro and red pepper flakes then pour in olive oil while pulsing several times until everything is well blended but still coarse.
Notes
Use fresh herbs - it makes a whole lot of difference in taste.
I prefer to use mostly the leaves of parsley and cilantro. You can use stems but they are stronger and bitter. ( you can save the stems and use them to flavor the soups and broth)
Storage : Store chimichurri sauce in an airtight glass container in the refrigerator. You can keep it up to 5 days refrigerated.
Freezing : You can make a big batch and freeze it for a longer shelf life. Up to 3 months is ok. For best results, freeze the sauce in an ice cube tray. Then transfer the frozen cubes to an airtight container or Ziploc bag. Thaw them in the refrigerator when needed.
Nutrition
Serving: 1Tablespoon | Calories: 60kcal | Sodium: 295mg | Potassium: 62mg | Vitamin A: 453IU | Vitamin C: 8mg | Calcium: 13mg