Cilantro Chimichurri

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 8/18/2020

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

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

5 min Prep: 5 min
Serves: 8 Save

Ingredients (10)

  • 6 garlic cloves
  • 1 cup fresh cilantro
  • 1 cup fresh flat-leaf parsley
  • 1/2 cup chopped white onion
  • 2 tablespoon 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

Directions

  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.