Cilantro Chimichurri
Cilantro Chimichurri is an herbaceous Argentine sauce with endless versatility. Enjoy over grilled meat, roasted veggies or potatoes, grains, or fried eggs.
Servings: 8
Equipment
- Chef's knife
- Medium bowl
Ingredients
- 3 Tbsp. minced shallots
- 1 garlic clove, minced
- 1 small Fresno chile, seeds and ribs removed, minced
- 1 tsp. kosher salt
- 1/4 cup rice vinegar
- 1/2 cup finely chopped fresh cilantro (measured after chopping)
- 3 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh oregano
- 1/2 cup good quality extra-virgin olive oil
Instructions
- Note: Chimichurri is best made 1 hour in advance. This allows time for the flavors of the herbs and aromatics to really develop and marry.Combine shallots, garlic, chile, and salt in a medium bowl. Add rice vinegar and let sit for 10 minutes.Stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil until combined.
Notes
Suggested uses: Spoon over grilled meat, white fish, shrimp or scallops. Drizzle over roasted veggies/potatoes, fried eggs, grains or lentils. You can also make into a creamy sauce by mixing with Greek yogurt, sour cream, or mayonnaise.
Store: Refrigerate leftover chimichurri in a sealed jar or Tupperware container for up to 5 days. The flavor will continue to develop, which I personally love after 2 to 3 days.
Nutrition
Serving: 2Tbsp. | Calories: 136kcal | Carbohydrates: 1g | Fat: 14g | Sodium: 290mg