Cilantro Chimichurri

Cilantro, oregano, and red wine vinegar make a raw, vibrant sauce. It keeps in the fridge and the flavor deepens with time, so it's worth making a double batch.

Why You'll Love Cilantro Chimichurri

Cilantro and oregano bring the herbal base, red wine vinegar the tang, and crushed red pepper a little heat you can adjust to taste. Works as a sauce, marinade, or finishing drizzle.

Tips and Tricks

• Use fresh herbs for maximum flavor and vibrant color.
• Let it rest in the fridge for at least a few hours to let flavors meld.
• Adjust crushed red pepper to control the heat level.

Variations

• Swap cilantro for more parsley if you prefer a milder herbaceous note.
• Add lemon zest or juice for a citrus twist.
• Mix in toasted pine nuts for a nutty texture boost.

Substitutions

• Use white wine vinegar instead of red wine vinegar for a lighter acidity.
• Olive oil can replace avocado oil for a more traditional flavor.
• Fresh basil can be added or substituted for oregano for a sweeter profile.

Best served with

• Grilled steak or chicken
• Roasted vegetables
• Grain bowls or salads
• Fresh bread for dipping

How to Store Leftovers

• Store in an airtight jar in the refrigerator for up to 2 weeks. The flavors intensify over time, making it even better the next day.

Common Questions

Cilantro Chimichurri

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Pure cilantro punch backed by red wine vinegar's bright bite. This vibrant chimichurri lives in the fridge and only gets better with time. Make double what you think you need.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 3 cups

Course: Dressing/Condiment, sauce

Cuisine: Californian, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 3 tablespoon fresh oregano finely chopped
• 1 ¼ cup avocado oil
• ½ cup red wine vinegar
• ½ cup cilantro finely chopped
• ½ cup parsley finely chopped
• 6 cloves garlic minced
• 1 tablespoon crushed red pepper
• Salt and black pepper to taste

Equipment

• Airtight Jar

Method

 

1. Combine all ingredients in an airtight jar or bowl.
2. Season to taste with salt and black pepper.
3. Store in the fridge and let flavors meld for at least a few hours before serving. Improves over days.

Notes

Storage: Keep in an airtight jar in the fridge, it actually improves over the first few days as the flavors meld. It'll hold well for up to 2 weeks, just give it a stir before using since the oil separates as it sits.

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