This amazing back pocket Cilantro Chimichurri Sauce will transform anything you drizzle it over. Steak, chicken, veggies, and eggs love cilantro chimichurri!
Pulse the garlic in the food processor a few times until the pieces are small.
Add the rest of the ingredients through the olive oil and pulse.
Continue to pulse while adding the olive oil. Give it a taste test. Does it need more of anything? Another splash of lime juice? Go for it! Make this yours.
Store in a glass container with a lid. I used a 16 oz mason jar, but any old (clean) container you have handy would work great!
Personalize the recipe to your taste. If you know you don't love things super garlicky, then reduce the garlic in the first part of the recipe. Not a fan of spicy? Leave out the red pepper flakes or considerably reduce what is called for. You can always add more of something later if you'd like! It is much harder to fix a recipe after the fact.
Need to make more or less of the recipe? Click and slide the "servings" number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
If you don't love the strong taste of raw garlic, try using roasted garlic instead.
If you do choose to use a food processor, make sure you use the "pulse" function instead of the puree/blend options. You do want to see some texture and chunks in there. A savory parsley smoothie is not the end goal here.
Will keep for about two weeks in the fridge.