Ingredients
Method
- Combine cilantro, chopped yellow onion, minced garlic, 1 1/2 Tablespoons red wine vinegar, paprika, and salt in a food processor.
- With the food processor on low, slowly pour 3 Tablespoons extra virgin olive oil through the chute. Stop and scrape down the sides once to ensure even incorporation.
- Transfer the cilantro chimichurri to a covered container and refrigerate for at least 3 hours, or preferably overnight, to allow flavors to meld.
- Before serving, taste and adjust. Add 1/2 Tablespoon more red wine vinegar for extra tang, or a Tablespoon of water or olive oil for a thinner sauce.
Notes
- For the most intense flavor, use fresh cilantro with stems; they add a robust herbaceous note that is often missed.
- Don't over-process the chimichurri; aim for a slightly chunky texture, not a smooth puree, to retain character.
- Store leftover cilantro chimichurri in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays then transfer to a freezer bag for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-process the chimichurri; aim for a slightly chunky texture, not a smooth puree, to retain character.
- Store leftover cilantro chimichurri in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays then transfer to a freezer bag for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.