Teresa's Recipes
Cilantro Chimichurri
This vibrant and zesty cilantro chimichurri sauce is a delightful twist on the traditional Argentinian condiment. Bursting with fresh herbs, a hint of sweetness from honey, and a tangy kick from lime juice and red wine vinegar, it's the perfect accompaniment to grilled meats, roasted vegetables, or even as a marinade. Its bright green color and bold flavor make it a standout addition to any meal. Historically, chimichurri has roots in Argentine cuisine, where it was originally used to enhance the flavor of grilled meats during asados (barbecues).
Ingredients
- 1 cup, packed Fresh cilantro
- 3 cloves, minced Garlic
- 1/4 cup Red wine vinegar
- 2 tablespoons, freshly squeezed Lime juice
- 1 tablespoon Honey
- 1 teaspoon (adjust to taste) Red pepper flakes
- 1/2 teaspoon (adjust to taste) Salt
- 1/4 teaspoon (adjust to taste) Black pepper
- 1/2 cup Olive oil
Dietary Notes
- Servings: 8
- Dish Type: Sauce
- Prep Time: 10 minutes
- Calories: 80
- Fat: 9g
- Carbs: 2g
- Protein: 0g
- Sodium: 150mg
- Sugar: 1g
Instructions
- In a food processor or blender, add the fresh cilantro, minced garlic, red wine vinegar, lime juice, honey, red pepper flakes, salt, and black pepper.
- Pulse the mixture until well combined but still slightly chunky for texture.
- With the motor running, gradually drizzle in the olive oil until the mixture is emulsified and has a smooth consistency.
- Taste the chimichurri and adjust the seasoning by adding more salt, pepper, or honey as desired.
- Transfer the chimichurri to a serving bowl or an airtight container. Serve immediately or allow the flavors to meld by refrigerating for at least 30 minutes before serving. It can be stored in the refrigerator for up to 1 week.
Tips
- For an extra depth of flavor, try adding a teaspoon of smoked paprika or a handful of fresh parsley.
- This chimichurri also works wonderfully as a marinade for chicken or fish. Just marinate for at least 30 minutes before grilling.