Cilantro Chimichurri Recipe
A fresh, garlicky cilantro chimichurri with a tangy kick, blended in minutes. Perfect for drizzling over grilled meats, seafood, or vegetables.
Servings: 6
Ingredients
- 1 cup fresh cilantro chopped (packed)
- 2 tablespoons fresh parsley chopped
- 3 to 4 garlic cloves
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar or use 1 tablespoon red wine vinegar + 1 tablespoon fresh lime juice
Instructions
- Put the cilantro, parsley, garlic, and red pepper flakes in a food processor or blender with about half of the olive oil and a pinch of the salt. Purée, stopping to scrape down the sides if needed, and add the remaining oil gradually.
- Add the red wine vinegar (and lime juice if using), along with the remaining salt and black pepper. Blend briefly. Taste, adjust seasoning, and serve right away. Or cover and refrigerate for up to one day; bring to room temperature before serving.
Notes
- Yield: About 3/4 cup (4 to 6 servings)
- Flavor Profile: Fresh, garlicky, tangy, slightly spicy, and herb-forward
- Best Uses: Great with grilled chicken, steak, shrimp, fish, or roasted vegetables
- Texture Tip: Blend until mostly smooth but not fully pureed to avoid bitterness
- Make Ahead: Prepare up to 1 day in advance for best flavor
- Serving Tip: Bring to room temperature and stir before serving
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 200mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.3mg