Cilantro Chimichurri

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

Chimichurri has as many renditions as there are cooks. Use it as a marinade, basting sauce or condiment for grilled steak or chicken.


6 garlic cloves
1cup fresh cilantro
1cup fresh flat-leaf parsley
1/2cup chopped white onion
2tablespoons white wine vinegar
1/2teaspoon dried oregano
1/2teaspoon red pepper flakes
1/2cup extra virgin olive oil
1/2teaspoon salt
Coarsely ground black pepper


  1. Place garlic in food processor; pulse until finely chopped. Add cilantro, parsley, onion, vinegar, oregano and pepper flakes. Add olive oil in a thin stream and process until smooth. Add salt and pepper. Refrigerate, covered, up to 1 week. Makes 1 cup.

Recipe by Sandra Gutierrez


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