` Cilantro Chimichurri with Extra Virgin Olive Oil - Olive Oil Times

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
Nov. 10, 2020
Paul Kostandin

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. 

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Cilantro Chimichurri with Extra Virgin Olive Oil

5 from 1 vote
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

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

  • 2 tbsp chopped gar­lic

  • 1 tbsp dried oregano

  • 1 tsp red pep­per flake

  • 1 tbsp salt

  • 1 tsp ground black pepper

  • 2 cups extra vir­gin olive oil

  • 1/4 cup red 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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