Description
This delicious homemade Cilantro Chimichurri is a fresh cilantro spin on the traditional Argentinian chimichurri made with fresh parsley. It's delicious on grilled meats, grilled or roasted veggies, toasted bread, sandwiches, and so much more!
Ingredients
Units
Scale
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh parsley
- 1 clove of garlic, grated
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1-2 tbsp finely chopped fresh red chili pepper (or 1/2 tsp red pepper flakes)
- 1/2 tsp sea salt of Himalayan pink salt
Instructions
- Add all ingredients to a jar or a medium bowl and stir together until well mixed.
- Add more garlic, chili, or sea salt if desired.
- Store in an airtight container in the fridge for 7-10 days.
Notes
You can freeze leftovers in a freezer bag or an ice cube tray if necessary and defrost as needed. Store in the freezer for up to 2-3 months.
