Cilantro Chimichurri
Course: Sauces & Spreads
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
North Coast Co-op |
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
North Coast Co-op |
Fresh cilantro leaves are common in South Asian chutneys and salads, in Chinese and Thai dishes and in Mexican cooking – particularly in salsas and guacamole. Chimichurri, a fresh herb condiment from Argentina, is traditionally made with parsley and is most often used as a sauce over grilled steak. This cilantro version packs a punch, and like the original, can also be used as a marinade for steak, chicken or seafood.
SERVES: 4
Ingredients
- 4 garlic cloves
- 1 cup fresh cilantro
- 1 cup fresh flat-leaf parsley
- ½ cup chopped white onion
- 2 Tablespoon white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- Coarsely ground black pepper
Directions
Place garlic in food processor; pulse until finely chopped. Add cilantro, parsley, onion, vinegar, oregano and pepper flakes. Add olive oil in a thin stream and process until smooth. Add salt and pepper. Refrigerate, covered, up to 1 week. Makes 1 cup.