Description
This fresh and tangy Cilantro Chimichurri Sauce pairs perfectly with anything from grilled meats to roasted veggies. This tasty Chimichurri variation includes cilantro and lime juice to brighten it up. It's a simple sauce to make that will pack a punch with whatever you put it on!
Ingredients
Scale
- 1 cup fresh flat-leaf parsley, loosely packed
- 1 cup fresh cilantro, loosely packed
- 1/2 small red onion
- 2 cloves garlic
- 1 jalapeno (optional)
- 1 lime, juiced (about 2 tablespoons)
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- dash of crushed red pepper
- salt and pepper, to taste
Instructions
If Chopping by Hand
- Finely chop the parsley, cilantro, and red onion. Mince the garlic and jalapeño. Put in a small bowl.
- Add lime juice, red wine vinegar, olive oil, and crushed red pepper. Stir well to combine.
- Season with salt and pepper to taste.
If Using a Small Food Processor (or immersion blender)
- Roughly chop red onion, jalapeno, and garlic. Add to a food processor with the parsley, cilantro, lime juice, and red wine vinegar.
- Pulse a few times until everything is finely chopped. Add in the olive oil and crushed red pepper. Pulse a few more times until combined. Do not over-process it, you want to see some texture and small chunks.
- Season with salt and pepper to taste.
Notes
You can serve immediately, or for more flavor, let it sit for an hour to let the flavors meld together.
Store in an airtight container for 3-5 days in the refrigerator.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 135
- Sugar: 0.9 g
- Sodium: 80.1 mg
- Fat: 14.1 g
- Saturated Fat: 2 g
- Carbohydrates: 3.9 g
- Fiber: 0.6 g
- Protein: 0.5 g
- Cholesterol: 0 mg