Cilantro Chimichurri


Originating in Uruguay and Argentina, Chimichurri is a loose oil and vinegar based sauce with most commonly parsley and maybe some cilantro. I like to use all cilantro in this non-traditional recipe. Spooned on top of meats such as steaks and grilled chicken, this sauce is so refreshing and simple to make for summer nights.

I always shop at Aldi and get their 69 cent bundle of cilantro for this. It’s so perfect and inexpensive.


1 large bouquet of cilantro

4 garlic cloves

2 teaspoons dried oregano

3 tablespoons vinegar

1/2 teaspoon salt

1/2 teaspoon red dried pepper flakes

1/3 cup olive oil


Place all ingredients into a food processor and make sure it is all combined and cilantro is well processed.

This is perfect to use right away or you can let it sit in the fridge for a few hours or overnight to let the flavors blend.

Use liberally on top of steak or chicken and enjoy!

Yummy with a Caprese salad on the side as well!

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