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Cilantro Chimichurri is a fabulous way to add a fresh, tangy, garlicky burst of flavor to your meal. This versatile recipe can be used as a marinade, sauce, or condiment for a variety of grilled meats and vegetables.
We’ve been making the most out of the remaining warm summer weather here in our new Oregon home. Yep, we made the big move just two weeks ago and one of the first things we did on arrival was head out to purchase a new BBQ grill. We’re California born and bred and we take our outdoor time seriously. We’ve been firing that baby up about every other night since we set it up.
Which brings me to this recipe. One of my favorite ways to add a punch of fresh, summery flavor to grilled meats is to whip up a batch of this Cilantro Chimichurri.
What is Chimichurri?
Chimichurri is a traditional Argentinian sauce that is very popular all over South America. It’s most commonly used as a condiment or marinade for grilled meats and vegetables. While the ingredients can can vary from recipe to recipe, most will include fresh parsley, fresh oregano, onion, garlic, olive oil, oregano and red wine vinegar.
This Cilantro Chimichurri is a delicious variation that adds cilantro and a nice citrus element from lime juice. If you’re growing herbs in your garden, this recipe is an excellent way to make use of them.
How to Make Cilantro Chimichurri
Your food processor is the quickest and easiest method of preparation.
Add coarsely chopped red onion, whole garlic cloves, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
Remove any big stems from the cilantro and parsley. You don’t have to be too careful about this you just don’t want it those thick ones in there. You can easily remove oregano leaves by sliding your fingers down the stem.
Add the cilantro, parsley, and oregano to the food processor along with some salt, pepper and red pepper flakes. Pulse several times until the herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add olive oil and pulse once or twice to lightly combine.
Cilantro Chimichurri will keep well for several days if stored in an airtight container in the refrigerator.
How to Use Cilantro Chimichurri
- Drizzle it over grilled steak, chicken, or fish.
- Use it as a marinade before grilling or roasting any cut of meat.
- Toss roasted veggies with a couple of spoonfuls to add a punch of fresh, herb-y flavor.
- Coat cubed potatoes with the sauce before roasting for a delicious twist on roasted potatoes.
- Serve it as a dip for crusty bread.
- Mix it with mayonnaise to make a sandwich or burger spread.
- I double this recipe to make my Grilled Chimichurri Chicken Tacos so that there is plenty for both the marinade and drizzling on the tacos.
- ½ cup roughly chopped red onion
- 2 whole garlic cloves peeled
- 1 tablespoon red wine vinegar
- 1 lime juiced
- 1 cup loosely packed fresh cilantro large stems removed
- 1 cup loosely packed fresh parsley large stems removed
- 2 tablespoons fresh oregano leaves
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ to ½ teaspoon red pepper flakes or to taste
- ⅓ cup extra virgin olive oil
- Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
- Remove any big stems from cilantro and parsley. Remove oregano leaves by sliding your fingers down the stem. Add the cilantro, parsley, oregano, salt, pepper and red pepper flakes and pulse several times until herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add the olive oil and pulse just one or twice to lightly combine.
- Transfer to an airtight container and refrigerate until ready to use. Will keep well refrigerated for several days.