This Cilantro Chimichurri Sauce Recipe is over-the-top delicious — it’s tangy with a kick of heat and enhances anything it’s added to! And did you know that cilantro is one of the top most nutrient dense greens on the planet? You can read all about it in 50 Best Plants on the Planet.
Inspiration for Cilantro Chimichurri Recipe
I have a new favorite cookbook!
It’s an incredibly educational fruit and vegetable guide that’s packed with 150 delicious recipes — all made with the most nutrient dense fruits and vegetables on the planet.
50 Best Plants on the Planet, by Cathy Thomas from Melissa’s Produce.
What’s at the top of the 50 Best Plants on the Planet list?
Blackberries, asparagus, cilantro and chard! (Hence, my Cilantro Chimichurri recipe.)
Are you surprised? I was, as I expected blueberries and kale to be higher than these. Nope.
I’ve had my copy for about two weeks, and have since made sure I always have blackberries, asparagus, cilantro and chard in the fridge.
All things I already loved, but now I’m much more conscious about eating regularly. (Okay, to be honest, I love blackberries and cilantro and like chard.)
I learned from the book that, among others, they are at the very top of the list of 50!
I’ve had a craving for Chimichurri sauce lately, and 50 Best Plants on the Planet totally inspired me to make one with cilantro.
What is Chimichurri sauce?
Chimichurri sauce, traditionally made with parsley, is a fresh, spicy, raw Argentinian sauce usually served with grilled meat. I love it on anything from pasta, to fish and shellfish, to all kinds of meats.
(Cilantro Chimichurri is very much like the traditional version, only with cilantro instead of parsely.)
This is something you should make a lot of at once, as it’s wonderful to have on hand.
You never know when you may want use this incredibly flavorful Chimichurri as a marinade, dip, or a sauce!
This book not only has more cilantro recipes, but also offers a few recipes for every one of the 50 best plants on the planet.
How to use Cilantro Chimichurri Sauce
I’ve used this Cilantro Chimichurri as a star ingredient in a few other recipes and they are fantastic:
- Spiced Pork and Mango Chimichurri Lettuce Wraps
- Cilantro Chimichurri Peach Roasted Pork Tenderloin
- Broiled Cilantro Chimichurri Dover Sole
And if you’d like to try an authentic chimichurri recipe, this one is fabulous.
I was so fortunate to meet the lovely Cathy Thomas when I got my book! 🙂
This Cilantro Chimichurri Recipe is over-the-top delicious -- it's tangy with a kick of heat and enhances anything it's added to!
*Makes 2 cups
- 4 cups (about 4 bunches) packed cilantro, washed and dried
- 6 medium-sized garlic cloves, peeled, with roots and stems removed
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1½ teaspoons crushed red pepper
- 3/4 teaspoon salt
- 1 cup extra virgin olive oil
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Remove any thick stems from the cilantro, and add it to a food processor fitted with the blade attachment. Blend until it's very finely chopped.
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Add the garlic and blend until it's in such tiny pieces that you can't even see it.
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Pour in the vinegar, along with the lemon juice, cumin, paprika, crushed red pepper and salt.
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Blend just to combine the ingredients, and then gradually pour in the oil and blend until smooth.
If you don't have a food processor, use a Chef's knife to chop the cilantro and garlic as finely as possible, then mix in the remaining ingredients as directed above.
Tina says
You’re timing is perfect. I was SO craving chimichurri this weekend! Maybe I’ll make some this week.
Kaye Kittrell says
I just took a look at my pot of cilantro and thought, what am I going to do with that? What perfect timing! I only have enough for a half batch at most, but I’ll try halving the recipe. So if you store this in the frig, the olive oil will congeal, right? The book sounds awesome! Thanks! – Kaye
valentina says
Hi Kaye! Yes, the oil will congeal, but not too much. So happy you can use your home grown cilantro! 🙂
Maria says
Sounds great, can’t wait to try it! Does it need to be stored in the fridge? Thanks for sharing:)
valentina says
Thanks, Maria! For a few days it’s okay at room temp, but it’s best to keep it in the fridge. It can be stored there for at least a few weeks. You can warm it slightly to take the chill out when you’re ready to use it. Enjoy! 🙂
Colette @ JFF! says
This with some good bread and I’m set for dinner!
Laura @ Family Spice says
We adore chimichurri and cilantro. That gorgeous bowl of green deliciousness is asking for a hunk of bread to dip right in the middle of it! YUM!
Aimee says
Quick and delicious – and just exactly hit the spot tonight. And, like most of your recipes, it’s so delicious I eat way too much!
valentina says
Yay! Thank you, Aimee! 🙂
Might says
This recipe is almost identical to my family’s chellian pebre recipe, which I love. This stuff could be marketed world wide! It is wonderful on bread, baked potatoes, meats, just about anything you can think of. If you’ve never tried it do so you will be in love.
VIVA PEBRE!
valentina says
Thanks so much! Happy to know you know it and love it. Sounds so good to put it on potatoes! YUM! 🙂