Cilantro Chimichurri

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 1 cups
  • Prep: 5 mins
  • Cook: 0 mins

Chimichurri has as many renditions as there are cooks. Use it as a marinade, basting sauce or condiment for grilled steak or chicken.


6-- garlic cloves
1cup fresh cilantro
1cup fresh flat-leaf parsley
1/2cup chopped white onion
2tablespoons white wine vinegar
1/2teaspoon dried oregano
1/2teaspoon red pepper flakes
1/2cup extra virgin olive oil
1/2teaspoon salt
-- Coarsely ground black pepper


  1. 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.

Recipe by Sandra Gutierrez

Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 0mg
  • Sodium 150mg
  • Potassium 80mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 4%