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A close-up of a bowl filled with a green sauce containing finely chopped herbs, likely cilantro and parsley, mixed in a liquid base.

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
Total Time 10 minutes
Servings: 3 cups
Course: Dressing/Condiment, sauce
Cuisine: Californian, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 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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