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Cilantro Chimichurri Recipe
This
Cilantro
Chimichurri
recipe is made with fresh cilantro, parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It's the best accompaniment to any grilled meats and vegetables!
Course
Sauces
Cuisine
Latin American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
1
cup
Calories
131
kcal
Author
Ana Frias
Ingredients
1
cup
packed fresh cilantro
finely chopped
1
cup
packed fresh parsley
finely chopped
9
medium garlic cloves (3 tbsp crushed garlic)
peeled
1
Tbsp
dry oregano
½
tsp
dry thyme
½
tsp
chili powder
optional but highly recommended
¾
tsp
crushed red pepper flakes
1
tsp
granulated onions
¾
teaspoon
fresh ground pepper
2
teaspoon
kosher or sea salt
½
cup
avocado or olive oil
2
Tablespoon
white vinegar
¼
cup
red wine vinegar
Instructions
Place the finely chopped cilantro and parsley in an airtight container or mason type jar.
Crush the garlic in a mortar to almost a paste consistency or use a garlic press. Add to the fresh herbs.
Add the rest of the ingredients and mix to integrate well. Cover with a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
Before serving, bring to room temperature.
Store refrigerated in a sealed container for up to two weeks.
Notes
Serve over any meat or even roasted vegetables.
Nutrition
Serving:
3
Tbsp
|
Calories:
131
kcal
|
Carbohydrates:
2
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
285
mg
|
Sugar:
1
g