Quick And Easy Cilantro Chimichurri

A jar of chimichurri sauce is on a grey table. A hand is holding a teaspoon of the sauce just above it.

A delicious, mildly spiced sauce that is great to drizzle over meals. It's also great to liven up salads and used as a marinade.

Course: Sauces

Cuisine: Argentinian

Keyword: Herbs, Sauce

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: people

Calories: 74kcal

Author: Gabby Campbell

Equipment

Food processor

Ingredients

1.5 cups cilantro (coriander)
½ cup Italian parsley
2 Tbsp apple cider vinegar
2 tsp dried oregano
2 cloves garlic
1 tsp chilli flakes (or ½ - 1red chilli)
1 tsp sea salt
A few good grinds of black pepper
¾ cup extra virgin olive oil

Instructions

Add the fresh herbs, vinegar, oregano, garlic, chilli, salt and pepper to a food processor and whizz until well chopped. This should only take a few seconds.
Scrape down the sides of the blender then put it on a medium speed and slowly add in the olive oil. Leave to blend for about one minute.
Pour into a jar and store in the fridge. Remove from the fridge 10-15 minutes before using it, as chimichurri is best at room temperature.

Video

Notes

This will store in the fridge for up to a week or in the freezer for 2-3 months.

The consistency of the sauce can be adjusted by adding more or less olive oil according to your preference. I've used ¾ of a cup, but this amount of herbs could take up to one cup of oil.

Nutrition