Cilantro Chimichurri (For Grilled Meats + Seafood)
Cilantro Chimichurri is a fresh, vibrant herb sauce made with cilantro, parsley, garlic, olive oil, and vinegar. It's a popular condiment in Argentina and Uruguay, where it is used to season grilled meats, vegetables, and seafood -- we love it over grilled or roasted salmon! Chimichurri can also be used as a dipping sauce or as a marinade.
Ingredients
- ½ cupred wine vinegar
- 1 tspkosher salt
- 3 clovesgarlic (finely chopped)
- 1 mediumshallot (finely chopped)
- ½ mediumfresno chile (finely chopped (or more if you want it spicier))
- ½ cupfresh cilantro (roughly chopped)
- ½ cupfresh parsley (roughly chopped)
- ¾ cupextra virgin olive oil
Directions
- 1
Tone down the intensity of the aromatics. Place ½ cup red wine vinegar, 1 tsp Kosher salt, 3 cloves chopped garlic, 1 chopped shallot, and chile in a glass jar or mixing bowl, then let sit for about 15 minutes.
- 2
Finish the chimichurri. Add ½ cup chopped cilantro, ½ cup chopped parsley, and ¾ cup olive oil, then whisk to combine (or place lid on, if using a jar, and shake well). Taste, adjust seasoning if needed, then set aside.