` Cilantro Chimichurri with Extra Virgin Olive Oil - Olive Oil Times
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enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Cilantro Chimichurri with Extra Virgin Olive Oil

Heavy on the cilantro and parsley instead of basil, with just a touch of acidity from red wine vinegar and a little heat from fresh or dried chiles, this chimichurri works wonderfully as a sauce for roasted meats or a dressing for your lunchtime salad.
Cilantro Chimichurri with Extra Virgin Olive Oil
Cilantro Chimichurri with Extra Virgin Olive Oil
By Paul Kostandin
Nov. 10, 2020 09:55 UTC

Chimichurri is like Argentinian pesto. Heavy on the cilantro and pars­ley instead of basil, with just a touch of acid­ity from red wine vine­gar and a lit­tle heat from fresh or dried chiles, it works won­der­fully as a sauce for roasted meats or a dress­ing for your lunchtime salad. Try it as a dip­ping sauce for peel and eat shrimp, grilled veg­gies or just a few warm slices of crusty sour­dough bread.

During the sum­mer when my gar­den is spit­ting out herbs left and right I like to keep big batches of this sauce on hand just in case I want to fire up the grill or put together a light salad for lunch. Luckily, this recipe is made with a blender and takes less than 10 min­utes to throw together.

You can adjust this recipe as you see fit, add more or less gar­lic or spices depend­ing on your palate and tastes. Try using a medium-inten­sity, all-pur­pose extra vir­gin olive oil that allows the del­i­cate cilantro to shine through.

Store this sauce in the refrig­er­a­tor for up to a week. If you find it has thick­ened too much after a few days in the refrig­er­a­tor allow it half an hour at room tem­per­a­ture to warm up before using.

Cilantro Chimichurri with Extra Virgin Olive Oil

Cilantro Chimichurri with Extra Virgin Olive Oil

5from9votes
Course: Sauce, SidesCuisine: Argentinian, Latin
Servings

10

serv­ings
Prep time

10

min­utes

Try this cilantro heavy dip­ping sauce as a side for roasted/grilled meats, seafood or as a dress­ing for a light salad!

Ingredients

  • 2cupscilantro leaves (you can leave some stem on the cilantro but remove the major­ity)

  • 2tbspchopped gar­lic

  • 1tbspdried oregano

  • 1tspred pep­per flake

  • 1tbspsalt

  • 1tspground black pep­per

  • 2cupsextra vir­gin olive oil

  • 1/4cupred wine vine­gar

Directions

  • Combine all of the ingre­di­ents in a blender.
  • Pulse the blender until the ingre­di­ents are well chopped.
  • Run the blender on medium speed for 20 sec­onds until the sauce is nice and smooth.
  • Transfer the Chimichurri to an air­tight con­tainer and reserve it in the refrig­er­a­tor until needed.

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