Cilantro Chimichurri

Chunky chimichurri sauce with bright green herbs, crushed re pepper and purple minced shallots.

5 from 31 votes

This Homemade Cilantro Chimichurri Recipe is super easy to make...and so tangy and delicious, you're going to want to put it on ALL THE THINGS!! It's fresh and vibrant, beautiful and bold...just the way I like my chimichurri!

Prep Time10

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 47kcal

Author: Debra Klein

Equipment

Ingredients

1 cup chopped fresh cilantro
¾ cup chopped fresh parsley
¼ cup chopped fresh oregano
1 large shallot, small dice
4 cloves fresh garlic
1 lime zested and juiced
2 tablespoon red wine vinegar
⅓ cup extra virgin olive oil
½ teaspoon crushed red pepper
¼ teaspoon sea salt

Instructions

Chop by hand

Separate fresh herbs from their stems. Finely chop. Add to a medium sized bowl.
Peel the shallot and chop into small dice and add to the bowl with the chopped herbs.
Zest the garlic cloves and lime over the bowl. Sprinkle on the salt and pepper.
Juice the lime over the bowl, then add the vinegar and olive oil. Stir well.

Make in the Food Processor

Place garlic cloves and roughly chopped shallot into bowl of food processor and pulse a few times.
Separate herbs from their stems and add to processor. Pulse until finely minced....careful not to over process! The goal is tiny bits of herbs, NOT a pesto like paste.
Transfer to a medium sized bowl and stir in the lime juice and zest, olive oil, vinegar, salt and pepper by hand until everything is well incorporated.

Notes

Nutrition information is calculated based on recipe making 2 cups and a serving size being 1 Tablespoon.

Taste: For more spice, mince a hot pepper (like fresno or habanero) and add with the shallots. Taste for seasoning, adding more lime juice or salt as desired.

Storage: For best results, store in the smallest airtight container that will fit the chimichurri. Pack it in tightly and swirl a thin film of oil onto the top to prevent the greens from turning brown. Chimichurri will stay good in the fridge for a week or freeze for up to 3 months.

Nutrition