Parsley Cilantro Chimichurri
Cilantro chimichurri is a refreshing and vibrant version of the classic Argentinian green sauce. It pairs beautifully with quinoa salads, mashed or grilled potatoes, roasted veggies, and tofu.
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Servings: 4
Ingredients
- 1 ½ cups (30 g) fresh parsley
- 1 cup (20 g) fresh cilantro
- ⅔ cup (160 ml) extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoons lime juice or more red wine vinegar
- 1-2 garlic cloves
- 2 teaspoons dried oregano sub fresh oregano
- ¼ teaspoon red pepper flakes or 1 seeded mild red chili
- ½ teaspoon salt
Instructions
- Prepare the herbs. Wash the parsley and cilantro. Remove the thick stems and gently pat the leaves dry. Chop them very finely with a knife or in a small food processor.
- Combine. Add the chopped herbs to a bowl with olive oil, red wine vinegar, lime juice, oregano, red pepper flakes, and salt. Crush the garlic cloves with the flat side of a knife and add them in there (but don't eat them). Give it a good stir.
- Store. If you're not using the chimichurri right away, transfer it to an airtight container and store it in the refrigerator for 2-3 weeks.
Nutrition
Calories: 333kcal | Carbohydrates: 3g | Protein: 1g | Fat: 36g | Saturated Fat: 5g | Fiber: 1g | Sugar: 0.3g
Equipment
- Small food processor optional
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