Cilantro Chimichurri
Cilantro chimichurri is a vibrant and zesty sauce that transforms any meal into an unforgettable experience. This easy-to-make condiment, featuring fresh cilantro, tangy red wine vinegar, and garlic, is perfect for drizzling over grilled meats or serving as a dip with crispy vegetables. With its bright green hue and bold flavors, this chimichurri will impress your guests and elevate your culinary creations. In just a few simple steps, you can whip up this delightful sauce, bringing the spirit of summer barbecues to your table all year round.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Sauce
- Method: No-cook
- Cuisine: Argentinian
Ingredients
- 1 cup fresh cilantro leaves, tightly packed
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Gather all ingredients: cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes.
- Rinse the cilantro under cold water, then dry and finely chop it.
- Peel and mince the garlic cloves.
- In a medium bowl, combine chopped cilantro, minced garlic, and red wine vinegar.
- Slowly drizzle in olive oil while stirring until well blended.
- Add red pepper flakes, salt, and pepper; mix well.
- Let the chimichurri sit for at least 15 minutes before serving to enhance the flavors.
Nutrition
- Serving Size: 30g
- Calories: 120
- Sugar: 0g
- Sodium: 10mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: - For a milder version, reduce the amount of red pepper flakes. - Substitute parsley for cilantro if preferred or mix both herbs for added depth. - Store leftover chimichurri in an airtight container in the fridge for up to one week.