This cilantro-forward chimichurri is bright, punchy, and deeply versatile. It brings citrus, garlic, and fresh herbs together in a way that feels effortless but delivers big flavor. I make it often and always make extra because it disappears quickly. Note, if you have a taste aversion to cilantro, a quick swap to Parsley works perfectly!
Ingredients
• 1 bunch cilantro
• 8 to 10 cloves garlic, adjust to personal taste
• Juice of 1 fresh lime, preferred, or lemon
• Lime or lemon zest, to taste
• 1 cup good-quality olive oil, more as needed for consistency
• 1 tablespoon red wine vinegar
• 1 teaspoon chili flakes, optional, for a spicy twist
• 1 teaspoon good-quality sea salt, to taste
• White pepper, preferred, or black pepper, to taste
Method
Add all ingredients except the olive oil to a food processor. Pulse until the garlic and cilantro are well chopped, stopping before the mixture becomes a purée. You want to maintain some texture.
With the processor running on low, slowly stream in the olive oil until the chimichurri reaches a loose, spoonable consistency. Think slow and steady.
Taste and adjust seasoning as needed.
Pro Tip
If you have the time, finely and slowly chop all ingredients by hand and mix in a glass bowl. The texture is more rustic and the flavors stay especially vibrant.
Storage
Store refrigerated in a glass or other non-reactive container, not plastic and not metal, for up to 2 to 3 months.
This chimichurri is best used fresh, but it also works beautifully as a marinade for seafood or chicken. When ready to use, remove from the refrigerator and let it come to room temperature for at least one hour. I usually stir in a little extra olive oil to freshen it up before serving.
Use this recipe for my famous, at least in our small circle, grilled head-on shrimp.
From my kitchen to yours, with room to wander. Happy creating.❤️
The Food Guru: Food, Travel, Photography = Life 