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Cilantro Chimichurri

This vibrant cilantro chimichurri sauce transforms grilled proteins and vegetables into restaurant-quality meals with a fresh blend of herbs, garlic, and spices in under 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Sauces and Condiments
Cuisine: Argentine
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh cilantro lightly packed
  • 1 cup fresh parsley lightly packed
  • 4 to 5 garlic cloves peeled
  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Equipment

  • Measuring cups and spoons
  • Food processor or blender
  • Cutting board and sharp knife
  • Rubber spatula
  • Glass or plastic storage container
  • Small bowl (optional)

Method
 

  1. Lightly pack the cilantro and parsley into measuring cups and roughly chop into 2 to 3 inch pieces.
  2. Peel and halve the garlic cloves lengthwise.
  3. Place the chopped cilantro, parsley, and garlic halves into a food processor or blender and pulse several times to break down.
  4. Add the red wine vinegar and pulse for about 10 seconds.
  5. With the processor running on pulse, slowly drizzle in the olive oil until incorporated.
  6. Add red pepper flakes, ground cumin, kosher salt, and black pepper, then pulse 8 to 10 times until evenly distributed.
  7. Taste and adjust seasoning by adding more salt, vinegar, or pepper as desired, then pulse once more.
  8. Scrape the chimichurri into a glass or plastic container, cover, and refrigerate for at least 30 minutes before serving.

Notes

Let the chimichurri rest in the refrigerator for at least 30 minutes before serving for best flavor; store in an airtight container.