Cilantro Chimichurri Sauce
This delicious cilantro sauce offers endless possibilities in the kitchen! It's a riff on the classic Argentinian sauce and excellent on tacos, with grilled meat, or spread in a wrap.
Servings: 4 servings
Calories: 386kcal
Ingredients
- 1 1/2 cups fresh cilantro
- 1/4 cup fresh oregano or 1 teaspoon dried
- 1/2 small red onion
- 4 - 5 cloves garlic
- 2 - 3 jalapeño peppers
- 1 teaspoon red pepper flakes
- 3 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 3/4 cup olive oil
- 2 tablespoons fresh lemon juice
Instructions
- Wash and dry cilantro and fresh oregano, if using. Remove leaves from large stems.
- Combine cilantro, oregano, onion, garlic, jalapeños, red pepper flakes, vinegar, and salt in the bowl a food processor or the carafe of a blender. Pulse, stopping and scraping down sides occasionally until finely minced.
- Pour in olive oil and add lemon juice while pulsing several times until herb leaves are finely minced.
- Transfer to serving bowl.
- Refrigerate leftover chimichurri sauce for up to a week.
Notes
This recipe calls for both jalapeño peppers and red chili flakes. It will make a quite spicy chimichurri sauce. If you prefer your food less fiery, feel free to reduce the amounts of both of these to suit your tastebuds. You can easily add in the red pepper flakes a little at a time to achieve the heat you like.
Nutrition
Serving: 0.25cup | Calories: 386kcal | Carbohydrates: 6g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 597mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 638IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg