This cilantro chimichurri is a vibrant Argentinian sauce that brings a bold burst of herbaceous and garlicky flavor to grilled meats or seafood.
INGREDIENTS
- 1 shallot, peeled and roughly chopped (or substitute with 2-3 tablespoons diced yellow onion)
- 1 red jalapeño, sliced with the stem removed (or substitute with 1 tablespoon crushed red pepper)
- 4 garlic cloves, peeled
- ½ cup red wine vinegar
- 1 teaspoon salt
- 1 cup cilantro, roughly chopped (remove large stems)
- 1 cup flat-leaf parsley, roughly chopped (remove large stems)
- 2 tablespoons oregano, roughly chopped (remove large stems)
- ½ cup extra-virgin olive oil
EQUIPMENT
- Food processor
- Airtight container
INSTRUCTIONS
- Combine the shallot, jalapeño, garlic, and red wine vinegar in a food processor. Pulse until finely minced, scraping down the sides as needed.
- Add the salt, cilantro, parsley, and oregano to the bowl. Pulse several times until the herbs are finely chopped but still maintain some texture, scraping down the sides as necessary.
- Pour in the olive oil and pulse briefly until just combined.
- Transfer the chimichurri to an airtight container and refrigerate until ready to use. It will stay fresh in the refrigerator for up to 5 days.
NOTES
- Shallot Substitute: Yellow onion works well; use 2-3 tablespoons, diced.
- Red Jalapeño Substitute: Swap with 1 tablespoon crushed red pepper for a similar heat level.
- Yields approximately 1 ¼ cups.
NUTRITION
- Serving Size: 2 tablespoons
- Calories: 107 kcal
- Carbohydrates: 2 g
- Protein: 0.5 g
- Fat: 11 g (Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g)
- Sodium: 239 mg
- Potassium: 77 mg
- Fiber: 1 g
- Sugar: 0.4 g
- Vitamin A: 644 IU
- Vitamin C: 11 mg
- Calcium: 30 mg
- Iron: 1 mg
Nutrition information is provided as a courtesy and may vary based on ingredients and brands used. For accurate data, calculate using your preferred nutrition tool with your exact ingredients.
