Cilantro Chimichurri Sauce
This Cilantro Chimichurri sauce is fresh, zesty, and ready in just 5 minutes. Made with cilantro, garlic, and vinegar, it’s the perfect quick sauce to make and drizzle over grilled steak, chicken, seafood, or tacos!
Ingredients
- 1 cup fresh cilantro, chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons minced garlic cloves
- 1 tablespoon dried oregano, or 2 tablespoons fresh oregano leaves
- 2 teaspoons crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 tablespoons extra virgin olive oil
Instructions
- Add the cilantro, red wine vinegar, garlic cloves, oregano, red pepper flakes, salt, and black pepper to a food processor or high-powered blender. Add 3 tablespoons olive oil. Blend for 15-20 seconds.
- Transfer the mixture from the food processor to a medium bowl. Add the remaining 3 tablespoons olive oil. Use a spoon and stir to combine. Store in the refrigerator until ready to serve.
Notes
- If you don't have a food processor or high-powered blender, you can finely chop the cilantro and garlic, then stir all of the ingredients together in a bowl.
- To reduce the spice in the sauce, omit the red pepper flakes or reduce the amount to ½ teaspoon.
- The sauce will be at it's most fresh and flavorful for up to 7 days. But it will stay good, stored in an airtight container in the fridge, for up to 2 weeks.
- This sauce can also be used as a marinade. I recommend using ½ cup chimichurri sauce per pound of meat you want to marinate.
Nutrition Facts
Calories 61kcal (3%)Carbohydrates 1gProtein 0.1gFat 7g (11%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 96mg (4%)Potassium 21mg (1%)Fiber 0.3g (1%)Sugar 0.1gVitamin A 181mg (4%)Vitamin C 0.5mg (1%)Calcium 9mg (1%)Iron 0.3mg (2%)
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