DifficultyBeginner

Chimichurri is a common sauce found in Argentina and Uruguay. It is similar to pesto sauce, however it is traditionally made from parsley and is vinegar based. It is a very versatile condiment, perfect to top cooked protein of your choice, especially vegetables and meats prepared on your BBQ/grill. I love topping roasted vegetables with this sauce. I was so happy to be able to harvest the last of my cilantro before it bolted (when a plant grows flower and seed stalks prematurely) in the heat. Cilantro is one of my favourite herbs to grow however it grows best when it is cooler, which here in the PNW, it means early spring and fall and will even grow into winter. If you are not a cilantro fan, substitute flat leaf Italian parsley (just use the leaves as stalks are bitter).

Yields8 Servings
Prep Time12 minsTotal Time12 mins
 2 cups cilantro (leaves and stems)
 3 cloves garlic
 ½ small red onion
 1 tbsp fresh oregano leaves or 2 tsp dried
 1 ½ tsp red chilli flakes
 2 tbsp red wine vinegarI use my chive blossom vinegar (recipe on blog)
 ¾ - 1 cup extra virgin olive oil (first cold press)
 sea salt and black pepper to taste
1

Pulse cilantro, onion, oregano and garlic and add rest of ingredients (except chili flakes and sea salt and pepper) and pulse a couple of times just to combine. Stir in chili flakes, sea salt and pepper. It will keep in the fridge for up to a week. Stir well before serving.

2

It will keep in the fridge for up to a week. Oil and rest of ingredients will separate so stir well before serving.

Ingredients

 2 cups cilantro (leaves and stems)
 3 cloves garlic
 ½ small red onion
 1 tbsp fresh oregano leaves or 2 tsp dried
 1 ½ tsp red chilli flakes
 2 tbsp red wine vinegarI use my chive blossom vinegar (recipe on blog)
 ¾ - 1 cup extra virgin olive oil (first cold press)
 sea salt and black pepper to taste

Directions

1

Pulse cilantro, onion, oregano and garlic and add rest of ingredients (except chili flakes and sea salt and pepper) and pulse a couple of times just to combine. Stir in chili flakes, sea salt and pepper. It will keep in the fridge for up to a week. Stir well before serving.

2

It will keep in the fridge for up to a week. Oil and rest of ingredients will separate so stir well before serving.

Cilantro Chimichurri (Paleo Vegan Whole30)