Cilantro Chimichurri

If you are a fan of zesty flavors, you’ve probably heard of chimichurri. Traditionally its made with parsley to a burst of freshness to any dish. My twist on this classic recipe incorporates cilantro for a vibrant variation that is as versatile as delicious. By swapping the parsley for cilantro, it introduces a bold flavor that pairs well with grilled meats, roasted veggies, and even fish!

When it comes to cooking clean it can be hard to find sauces, dips that are not filled with a bunch of processed ingredients. That is why it’s been my mission to create flavorful sauces to incorporate with my favorite dishes. My take on a herby chimichurri will leave your delish meals jam packed with extra flavor, plus it's so easy to make! 

Ingredients: 

• 1 bunch of cilantro 

• 2 cloves minced garlic 

• 2 green onions, chopped

• ½ cup olive oil 

• 1 tsp red pepper flakes (adjust to taste)

• 1 tsp apple cider vinegar 

• Salt and pepper to taste 

Directions: 

1. Roughly chop cilantro, green onions, and garlic

2. Add chopped veggies to food processor along with olive oil, apple cider vinegar, red pepper flakes, and s&p 

3. Blend until you have a smooth consistency, you can always add more olive oil if you want it thinner. 

4. Taste and season accordingly

   
   

For the best flavor, let the chimichurri sit for about 30 minutes before serving, This will allow the flavors time to marinate and develop even more depth. 

Some of my favorite ways to use this chimichurri: 

• Grilled meat: Pair it over steak for a delicious steak and frites dish. The fresh and zesty flavors cut the richness of the meat and adds a bright refreshing contrast.

• Vegetables: Great topping for grilled or roasted veggies like zucchini, eggplant, or even bell peppers. The chimichurri will elevate any veggie dish!

• Sandwiches: Use it as a spread to spice up your favorite sandwich (Check out my chuck roast sandwich recipe) 

• Seafood: Drizzle over shrimp or salmon, or even fish tacos for a burst of flavor

• Breakfast: Drizzle over avocado toast or an egg scramble to bring some light to a simple morning meal 

This chimichurri can be adjusted for spice level depending on the amount of red pepper flakes you add. You can also store this for up to a week in the fridge, just make sure you stir before using because the oil can separate.