Teresa's Recipes
Vibrant Cilantro Chimichurri
Experience the bold and zesty flavors of Argentina with this vibrant cilantro chimichurri sauce. Bursting with freshness from generous bunches of cilantro and a tangy kick from red wine vinegar, this sauce is the perfect accompaniment to grilled meats, roasted vegetables, or even as a marinade. Traditionally enjoyed during asados (barbecues) in South American cuisine, this version features fresh oregano for an aromatic twist that will elevate any meal!
Ingredients
- 2-3 bunches, chopped Fresh cilantro
- 4, minced Garlic cloves
- 1/4 cup Red wine vinegar
- 1 cup Olive oil
- 2 tablespoons, chopped Fresh oregano
- 1 teaspoon Red pepper flakes
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 10
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Calories: 150
- Fat: 15g
- Carbs: 2g
- Protein: 0g
- Sodium: 200mg
- Sugar: 0g
Instructions
- In a food processor or blender, combine the chopped fresh cilantro, minced garlic, red wine vinegar, olive oil, chopped fresh oregano, red pepper flakes, salt, and black pepper.
- Blend until smooth and well combined, scraping down the sides as needed to ensure everything is incorporated.
- Taste the chimichurri and adjust the seasoning with more salt or black pepper if desired.
- Transfer the chimichurri sauce to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled or at room temperature as a condiment for grilled meats, roasted vegetables, or use it as a marinade for chicken, steak, or fish.
Tips
- For a creamier texture, you can add a small avocado to the blend.
- If you prefer a milder sauce, reduce the amount of red pepper flakes.
- Chimichurri can be stored in the refrigerator for up to one week, making it a great make-ahead option.