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Cilantro Chimichurri Recipe

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This vibrant Cilantro Chimichurri is a fresh and zesty sauce featuring chopped cilantro, parsley, oregano, shallot, garlic, lime, and a punch of red wine vinegar and crushed red pepper. Perfect as a marinade, dressing, or condiment, it brings a bright, herbal flair to grilled meats, vegetables, or sandwiches. Ready in just 10 minutes, it’s an easy way to elevate your meals with bold flavor.

  • Total Time: 10 minutes
  • Yield: 16 servings

Ingredients

Fresh Herbs

  • 1 cup chopped fresh cilantro
  • 3/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano

Vegetables & Aromatics

  • 1 large shallot, small diced
  • 4 cloves fresh garlic

Liquids & Seasonings

  • 1 lime (zested and juiced)
  • 2 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp crushed red pepper
  • 1/4 tsp sea salt

Instructions

  1. Chop Herbs and Shallot: Separate fresh cilantro, parsley, and oregano from their stems and finely chop them by hand. Peel the large shallot, then chop it into small dice. Add all chopped herbs and the shallot into a medium-sized mixing bowl.
  2. Add Garlic and Zest: Peel the garlic cloves. Zest the garlic and the lime directly over the bowl to capture the aromatic oils. Sprinkle the sea salt and crushed red pepper on top of the herbs mixture to season.
  3. Add Citrus and Vinegar: Juice the lime over the bowl, then add the red wine vinegar and the extra virgin olive oil. Stir well to combine all ingredients thoroughly.
  4. Make It in the Food Processor (Optional): For a quicker, more uniform texture, place the garlic cloves and roughly chopped shallot into the bowl of a food processor and pulse a few times. Add the chopped herbs to the processor and pulse gently until herbs are finely minced but not pureed, aiming for a texture with small bits rather than a paste.
  5. Combine and Finish: Transfer the processed herbs back to a medium-sized bowl if using the processor. Stir in the lime zest, lime juice, olive oil, vinegar, salt, and crushed red pepper by hand until everything is evenly incorporated. Taste and adjust seasoning if desired.

Notes

  • Use freshly chopped herbs for the best flavor and vibrant color.
  • For a smoother texture, use the food processor but avoid over-processing to prevent turning the chimichurri into a paste.
  • Adjust crushed red pepper according to your preferred spice level.
  • This chimichurri sauce keeps well refrigerated for up to 3 days.
  • Great served as a topping for grilled steak, chicken, vegetables, or as a dipping sauce.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: No-Cook
  • Cuisine: Argentinian

Find it online: https://monicarecipes.com/cilantro-chimichurri-recipe/