This Cilantro Chimichurri Will Be Your New Go-To Sauce
Swapping parsley for coriander gives this sauce an earthy citrusy edge, and red onion adds an extra aromatic layer that’s downright addictive.
Equipment
- Blender or Food Processor or chop by hand for a rustic texture
Ingredients
- 2 cups coriander stems and leaves, about 2 large bunches
- 3 cloves garlic peeled
- ¼ small red onion peeled and chopped or use shollot for milder flavour
- 2 tsp dried oregano or ¼ handful fresh
- 2 tbsp white wine vinegar
- ½ cup olive oil
- salt and black pepper to taste
- 2 chillies chopped or 1 teaspoon dried chillies (optional)
Instructions
- In a blender or food processor, combine coriander, garlic, onion, chili flakes, oregano, vinegar, and half the olive oil.
- Pulse a few times until you get your desired texture (I like it a bit chunky, not too smooth).
- Stir in the remaining olive oil by hand for a more balanced texture.
- Transfer to a jar and let it sit at room temperature for at least 20 minutes before serving. The flavour just is better after 24 hours or more.