Cilantro Chimichurri Recipe
Valentina K. Wein
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
Ingredient, Condiments, Sauces, Dressings and Vinaigrettes
(about 4 bunches) packed cilantro,
washed and dried
peeled, with roots and stems removed
red wine vinegar
fresh lemon juice
crushed red pepper
extra virgin olive oil
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.
Add the garlic and blend until it's in such tiny pieces that you can't even see it.
Pour in the vinegar, along with the lemon juice, cumin, paprika, crushed red pepper and salt.
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.
sweet and spicy sauce, great for steak
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