Try this Cilantro Chimichurri recipe, or contribute your own.
- 1/4 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 1 can adjust the quantity to taste or substitute with 1
- 2/3 cup finely chopped cilantro ((about 1/2 a bunch))
- 2 tbsp finely chopped fresh oregano
- 1/2 cup finely chopped or sliced green onions
- 4 cloves ((minced or finely grated))
- 3/4 cup canola or vegetable oil ((if you don't mind the fl you can also use olive oil, which is more traditional))
- 1 tsp kosher salt ((or to taste))
- 1/2 tsp black pepper ((or to taste))
- Carbohydrate 4.38930065649965 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.18300000280539 g
- Protein 0.173850000074554 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (113g)
- Sodium 2.82887448840312 mg
- Sugar 4.20630065369426 g
- Trans Fat 0 g
- Calories 21 calories
Step-by-step
- Whisk together all of the ingredients in a small bowl.
- Let stand at room temperature for at least 1 hour before serving to let the flavors meld together.
- Store the chimichurri in a fridge for up to 3 days.
- Best when used as fresh as possible, preferably with 24 hours of making.
Standard recipes rarely explain how mechanical cutting tools alter herbal sauces, yet a sharp chef knife creates clean cuts that preserve essential oils far better than a dull blade or a motorized food processor that bruises delicate leaves into paste. Argentina and Uruguay claim the foundational heritage of chimichurri, where traditional versions rely heavily on flat-leaf parsley rather than the bright, pungent cilantro utilized in this specific variation. Allowing the finished mixture to rest at room temperature for a full sixty minutes encourages the red wine vinegar and kosher salt to break down the raw garlic bite while drawing out moisture from the green onions.
Fat Selections and Their Textural Impact
Canola or neutral vegetable oil remains stable and liquid when chilled, whereas extra virgin olive oil contains high levels of saturated fats that solidify inside refrigerator temperatures and yield a cloudy, firm sauce that requires reheating before use. While neutral oils let the herbal brightness dominate the palate entirely, olive oil introduces a distinct peppery weight that alters the overall viscosity and demands careful balancing with fresh lemon juice. Chefs storing this condiment must consume the batch within seventy-two hours to prevent the raw garlic from developing an unpleasant metallic sharpness.
Maximizing Herb Maceration
Finely mincing the fresh oregano and cilantro guarantees an even distribution throughout the oil base without requiring heavy kitchen equipment. Whisking the vinegar and citrus juice first before adding the fats creates a temporary suspension, allowing the salt crystals to dissolve completely rather than settling at the bottom of the mixing bowl.
