Chimichurri Sauce with Cilantro
Chimichurri sauce with cilantro is zesty, garlicky, and herby - perfect for grilled meats, veggies, or tacos. Quick to make and freezer friendly.
Servings 4 servings
Ingredients
- ¾ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 lime, zested and juiced
- 1 small shallot minced
- 4 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 1 teaspoon oregano
- 1 bunch fresh cilantro about 1 cup packed leaves
- ¼ bunch fresh parsley about ¼ cup packed leaves
Instructions
- In a small mixing bowl, whisk together the ¾ cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 lime, zested and juiced, minced 1 small shallot, minced 4 garlic cloves, ½ teaspoon crushed red pepper flakes, 1 teaspoon sea salt, and 1 teaspoon oregano. Allow to sit for 5 minutes to help mellow out the shallots and garlic.
- Stir in finely minced 1 bunch fresh cilantro and ¼ bunch fresh parsley. Alternatively, you could combine the ingredients in a food processor and pulse a few times until uniform. Season to taste.
Notes
Recipe makes approximately 1 cup of cilantro chimichurri sauce with ¼ cup serving size.
Storage: Store cilantro chimichurri in an airtight jar in the refrigerator for up to 1 week. The flavors improve after the first day, so it's great for making ahead. For longer storage, freeze in ice cube trays, then transfer to a sealed bag for up to 3 months. To use from frozen, thaw in the refrigerator overnight or at room temperature for about 30 minutes - no reheating needed and they thaw quickly!
Helpful Tips:
- Start with dry herbs - after washing the cilantro and parsley, spin dry in the salad spinner and air dry thoroughly to prevent watery chimichurri.
- Mellow the sharpness by letting the vinegar, lime, shallow, and garlic sit for 5 minutes before adding herbs.
- Chop herbs by hand or pulse in the food processor for best texture. Avoid pureeing it into a paste. Chimichurri should be loose and herby, not creamy.
- Oil solidifies in the fridge—just let the chimichurri sit at room temp for 15–20 minutes and give it a good stir before serving.
Nutrition
Calories: 377kcal | Carbohydrates: 5g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 592mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 527IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg