Raw sauce done right - 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, because it disappears fast.
Why You'll Love Cilantro Chimichurri
This vibrant chimichurri packs a bold herbal punch with fresh cilantro and oregano, balanced by the tang of red wine vinegar and a subtle heat from crushed red pepper. Perfect 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
Can I make chimichurri without avocado oil?
Yes, you can substitute with olive oil or another neutral oil, but avocado oil provides a smooth, buttery texture that complements the herbs.
How long does chimichurri last?
Stored properly in the fridge, chimichurri can last up to 2 weeks and the flavors deepen over time.
Cilantro Chimichurri
Raw sauce done right - 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, because it disappears fast.
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