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A spoon holding chopped fresh cilantro sauce with oil and fresh chili.

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5 from 9 reviews

Cilantro Chimichurri

Recipe by Veronika Sykorova

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!

  • Total Time10 minutes
  • Yield6-10 1x
  • DietVegan

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

  1. Add all ingredients to a jar or a medium bowl and stir together until well mixed.
  2. Add more garlic, chili, or sea salt if desired.
  3. 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.

  • Prep Time: 10 mins
  • Category: Dips
  • Method: No Cook
  • Cuisine: Argentine

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Find it online: https://thehealthfulideas.com/cilantro-chimichurri/