Latin American•quick
Cilantro Chimichurri
This Cilantro Chimichurri recipe is made with fresh cilantro, parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It's the best accompaniment to any grilled meats and vegetables!
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup packed fresh cilantro (finely chopped )
- 1 cup packed fresh parsley (finely chopped )
- 9 medium garlic cloves (3 tbsp crushed garlic) (peeled)
- 1 Tbsp dry oregano
- ½ tsp dry thyme
- ½ tsp chili powder (optional but highly recommended)
- ¾ tsp crushed red pepper flakes
- 1 tsp granulated onions
- ¾ teaspoon fresh ground pepper
- 2 teaspoon kosher or sea salt
- ½ cup avocado or olive oil
- 2 Tablespoon white vinegar
- ¼ cup red wine vinegar
Instructions
- 1
Place the finely chopped cilantro and parsley in an airtight container or mason type jar.
- 2
Crush the garlic in a mortar to almost a paste consistency or use a garlic press. Add to the fresh herbs.
- 3
Add the rest of the ingredients and mix to integrate well. Cover with a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
- 4
Before serving, bring to room temperature.
- 5
Store refrigerated in a sealed container for up to two weeks.