Cilantro Chimichurri

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 0 mins

Chimichurri, a Central-American version of pesto adds fresh and zippy flavor to grilled steak or chicken.

Mark Boughton Photography / styling by Teresa Blackburn

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
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
1/2 cup chopped white onion
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
1/2 teaspoon 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



Get every new post delivered to your Inbox.

Join 254 other followers