Cilantro Chimichurri

Yum

This twist on the classic recipe makes a chimichurri that’s slightly more sweet (thanks to apple cider vinegar), and incorporates my fave herb, cilantro. I make it super easy by using a food processor (or a blender) to do the heavy lifting cutting the herbs and garlic.

If you don’t have one (I’m sorry), you can also cut the herbs by hand.

What is Chimichurri?

Chimichurri is a sauce or marinade native to Argentina and Uruguay. It is traditionally made of fresh herbs and aromatics like parsley, oregano and garlic, as well as red chili flakes, olive oil, salt and vinegar. The origins of chimichurri are disputed (but you can read more about them here). In Argentina, this sauce is traditionally served with grilled beef (asado), but its fresh, acidic flavor lends itself well to a variety of meats and dishes like chicken, fish…and potato salad.

What Ingredients Do You Need to Make Cilantro Chimichurri?

I’m going to start by saying there are a number of ways to make chimichurri. Most people swap out or add in herbs to this recipe. I’ve seen basil, bay leaves and cilantro added in, and some people elect to use fresh oregano vs. dried (the traditional way). To make this version of chimichurri, you need:

• Parsley
• Cilantro (though you can swap this out for another herb like basil, if you’d like)
• Garlic
• Red pepper flakes
• Salt
• Apple cider vinegar (this makes the)
• Limes/ lime juice
• Olive oil

You’ll notice that I didn’t add oregano into this recipe, just because I didn’t have any on hand, but feel free to add that in if you want to get closer to the ‘authentic’ chimichurri recipe.

Is Cilantro Chimichurri Difficult to Make?

You know I’m always honest here. If you have a blender or food processor, no, chimichurri is not difficult to make. However, if you don’t have one, or sharp knives, making chimichurri can be an involved process because you need to mince multiple cloves of garlic and about three cups worth of herbs. If you’ve got prep help, give this task to them.

How to Make Cilantro Chimichurri (in a food processor/blender, and by hand)

There are 2 ways to make chimichurri. If you’re lucky enough to have a blender or food processor, it makes it much easier. But if you’re not so fortunate (and still have time to chop a bunch of herbs, or prep help), then you too can make chimichurr! Here’s how you make it:

Making Cilantro Chimichurri in a food processor or blender

• Rinse all product, peel your garlic cloves & measure out your seasonings and spices.
• Separate herb leaves from stems (you can do this by dragging the blade of the knife from the bottom of the leaves up toward the top of the bunch of herbs. This should essentially shave the leaves off the stem). It’s okay to have some small stems.
• Put garlic cloves and herbs into a blender or food processor and blend until garlic and herbs are mixed.
• Add salt, black pepper, chili flakes, lime juice, apple cider vinegar, olive oil.
• Stir to combine and serve.

Making Cilantro Chimichurri By Hand

• Rinse all product, peel your garlic cloves & measure out your seasonings and spices.
• Separate herb leaves from stems (you can do this by dragging the blade of the knife from the bottom of the leaves up toward the top of the bunch of herbs. This should essentially shave the leaves off the stem). It’s okay to have some small stems.
• Mince herbs and garlic as finely as possible.
• Place minced herbs and garlic into a bowl and add salt, black pepper, chili flakes, lime juice, apple cider vinegar and olive oil.
• Stir to combine and serve.

Pro Tips/Things to Know About This Recipe:

Do I Need to Use Cilantro to make Chimichurri?

Nope! The classic chimichurri recipe includes parsley and oregano, I just felt like getting fancy because cilantro is my favorite herb. But if you’re one of those people to whom cilantro tastes like soap (couldn’t imagine that), then you can sub the cilantro out for more parsley and add oregano, if you’d like.

Best Uses for Cilantro Chimichurri

Cilantro Chimichurri can be used in a variety of dishes as a salt or as a marinade, if desired. Here are a few ideas:

• On steak as a sauce (the most traditional use)
• On chicken as a marinade or sauce
• On fish (white fish, salmon, etc.)
• Shellfish (like shrimp or lobster)
• On beans
• In a salad as dressing
• On grilled corn
• In potato salad