Cilantro Chimichurri Sauce

Chimichurri sauce is one of my all-time favorite condiments! It pretty much goes with anything – meat, fish, potatoes, roasted veggies, rice…anything!. In the summer months especially, when we are BBQ’ing more frequently I typically keep this sauce on hand regularly. This Cilantro Chimichurri Sauce is a bit of a twist on the original.

This sauce originates in Argentina and Uruguay and is used as a condiment for grilled meat. It is authentically made with parsley. I love it with parsley too, but I had some cilantro to use up, so I made it with cilantro today, it is delicious with parsley as well so I encourage you to try either.

I’ve noticed many people make this with a food processor, but I feel like you don’t get the correct consistency that way. I like to chop mine by hand.

INGREDIENTS:

• 1 bunch cilantro, chopped fine
• 1 chili, chopped finely (I used a serrano pepper today)
• 2-3 cloves of garlic, minced
• 4 TSBP of red wine vinegar
• 1/2 tsp dried oregano
• 1 cup or so of Extra Virgin Olive Oil
• Salt and Pepper to taste

Chop up your cilantro, chili, and garlic finely and place in a bowl. Add in the remainder of ingredients. Add about 1/2 tsp of salt and some freshly ground pepper. Adjust seasoning to taste.

I sometimes just keep this on my counter sealed in a Mason Jar for a few days, but you may refrigerate as well.

Serve over grilled meats, fish, or veggies to add a delicious boost of flavor.

If you like this recipe you should try Mozza Stuffed Meatballs in Marinara with Chimichurri