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Cilantro Chimichurri Sauce Recipe

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This vibrant Cilantro Chimichurri Sauce is a fresh and zesty condiment perfect for enhancing grilled meats, vegetables, or as a flavorful drizzle. Made with fresh cilantro, parsley, lime juice, and a kick of chili, this recipe comes together in just 15 minutes, offering a bright and herbaceous flavor with a hint of smokiness from optional paprika and a touch of heat.

Ingredients

Herbs and Vegetables

  • 1/4 cup red onion (or sub a small shallot), finely minced
  • 2 fat garlic cloves, grated or finely minced
  • 1–2 tablespoons fresh chili (serrano, Fresno, or jalapeno) or sub 1/2 teaspoon red pepper flakes
  • 3/4 cup cilantro, packed (about 1 bunch), thin stems ok (or sub with more parsley)
  • 3/4 cup flat-leaf parsley, packed, thin stems ok
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)

Liquids and Oils

  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar or white wine vinegar
  • 3/4 cup olive oil, more to loosen

Seasonings

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for smoky flavor)
  • 1/4 teaspoon Aleppo chili flakes, for garnish
  • Zest of lime or lemon

Instructions

  1. Prepare Aromatics: Finely chop the red onion, mince the garlic cloves, and chop the fresh chili. Place all three ingredients into a medium mixing bowl.
  2. Chop Herbs: Finely chop the cilantro and parsley, including thin stems, then add them to the bowl with the aromatics.
  3. Mix the Sauce: Stir in the dried oregano, fresh lime juice, vinegar, olive oil, kosher salt, black pepper, and smoked paprika if using. Mix well, adjusting the olive oil amount to achieve your preferred consistency—add more for a looser sauce.
  4. Garnish and Serve: Drizzle a little olive oil over the top and sprinkle with Aleppo chili flakes for a mild, fruity heat. Add a sprig of cilantro and a zest of lime or lemon for a beautiful and flavorful presentation.

Notes

  • Use fresh herbs for the most vibrant flavor. Parsley can substitute cilantro if not preferred.
  • Adjust chili amounts to control the heat level according to your taste.
  • Smoked paprika is optional but adds a nice smoky depth if you like it.
  • Use a food processor for quicker preparation, but chopping by hand helps maintain texture.
  • Store leftovers in an airtight container in the refrigerator up to 4 days.
  • This sauce pairs excellently with grilled meats, seafood, roasted vegetables, or as a marinade base.

Find it online: https://cozyplatter.com/cilantro-chimichurri-sauce-recipe/