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A white wide small bowl with cilantro chimichurri and a white spoon.
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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
Total Time 10 minutes
Servings 1 cup
Calories 131kcal
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: 3Tbsp | Calories: 131kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 285mg | Sugar: 1g