Cilantro Chimichurri Sauce
My easy cilantro chimichurri sauce recipe is made with extra virgin olive oil, fresh herbs, red pepper flakes, tangy vinegar, and is one of my favorite recipes! It's a fresh sauce that's perfect over steak, dipping bread into, serving with vegetables, or using as a wonderful marinade for your proteins this grilling season.
Servings: 1 ½ cups
Calories: 61kcal
Ingredients
- 1 cup fresh flat leaf parsley
- 1 cup fresh cilantro leaves coriander leaves
- ½ cup fresh Mexican oregano
- 6 garlic cloves more or less depending on how much you like garlic
- ½ cup extra virgin olive oil
- ½ shallot
- ¼ cup red wine vinegar or lemon juice
- ¼ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Instructions
- Tear the herb leaves from their stems and add them to the bowl of a food processor or blender.
- Add the garlic cloves, shallot, red pepper flakes, sea salt, lemon juice, and extra virgin olive oil to the container of the blender or food processor.
- Pulse to start the blending a couple of times, then blend on low speed until the garlic, herbs, and shallot are chopped very finely into small pieces.
- Chimichurri sauce can be used immediately but tastes even better if it sits at room temperature for an hour or two before serving or is made the night before for the flavors to mingle together.
- Store in an airtight container for up to two week. See notes for freezer storage for longer usage.
Notes
Freezing Chimichurri Sauce
Want to keep it for long term? Use ice cube trays to make serving size cubes of frozen chimichurri sauce to keep on hand! They're great for throwing into a pan to give flavor to any dish you're making.Don't have a food processor or blender?
You can chop all the ingredients up by hand with a sharp knife and whisk them together until well combined in a bowl.Nutrition
Serving: 2tablespoon | Calories: 61kcal | Carbohydrates: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 73mg | Fiber: 1g | Sugar: 2g