Cilantro Chimichurri Sauce (Coriander Chimichurri) is a twist on the classic Argentinian chimichurri sauce with cilantro as its base ingredient. This flavorful zesty sauce comes together in just 5 minutes and can be used in a multitude of ways.
Full Recipe – https://www.whiskaffair.com/cilantro-chimichurri/
Ingredients
▢1 cup fresh cilantro (packed, rinsed and drained well)
▢1 cup fresh parsley (packed, rinsed, and drained well)
▢1 tablespoon dried oregano (or 2 tablespoon fresh oregano)
▢¼ cup chopped spring onion greens (scallions) (packed, rinsed, and drained well)
▢¼ cup chopped red onions
▢2 peeled whole garlic cloves
▢½ teaspoon red pepper flakes
▢½ teaspoon salt (or to taste)
▢¼ teaspoon black pepper powder (or to taste)
▢¾ cup extra virgin olive oil (divided)
▢¼ cup red wine vinegar
Instructions
Add cilantro, parsley, oregano, spring onions, red onions, garlic, red pepper flakes, salt, and pepper to the bowl of a food processor or a chopper.
Add ¼ cup extra virgin olive oil and process until everything is nicely minced. Do not over-mix. The sauce should be coarse in texture. Scrape the sides of the bowl a few times while processing.
Add red wine vinegar and the remaining ½ cup extra virgin olive oil and process until combined. Do not over-mix; otherwise, the sauce will become paste-y.
Adjust the salt, acidity, and heat as per your taste.
Transfer the sauce to a glass airtight container and refrigerate for at least 20 minutes for the flavors to come together. Use as desired.
Notes
The texture of chimichurri is supposed to be coarse and not smooth.
You can also finely chop the ingredients and stir them in a bowl instead of pulsing them in a food processor. That’s how it was done traditionally.
Add more olive oil if the sauce is thick.
If you like the sauce hot, add chopped jalapeno while pulsing.
Please DO NOT make this condiment in a blender; otherwise, it will become pasty.
Add 1 cup fresh cilantro to the bowl of a food processor 1 cup fresh parsley 1 tablespoon dried oregano ¼ cup chopped spring onion greens (scallions) ¼ cup chopped red onions 2 peeled whole garlic cloves ½ teaspoon salt ½ teaspoon salt ½ teaspoon red pepper flakes Add ¼ cup extra virgin olive oil
Process until everything is nicely minced Do not over-mix the sauce should be coarse in texture Scrape the sides of the bowl a few times while processing ¼ cup red wine vinegar ½ cup extra virgin olive oil Process until combined Do not over-mix; otherwise, the sauce will become paste-y
Adjust the salt, acidity, and heat as per your taste Transfer the sauce to a glass airtight container and refrigerate for at least 20 minutes for the flavors to come together Use as desired
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