Cilantro Chimichurri Sauce
This amazing back pocket Cilantro Chimichurri Sauce will transform anything you drizzle it over. Steak, chicken, veggies, and eggs love cilantro chimichurri!
Servings: 10
Ingredients
- 4 cloves garlic
- 1 cup parsley
- 3/4 cup cilantro
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1 lime, juiced
- 1 green onion
- 1 tbsp dried oregano
- 1/2 cup olive oil
Instructions
- Pulse the garlic in the food processor a few times until the pieces are small.4 cloves garlic
- Add the rest of the ingredients through the olive oil and pulse.1 cup parsley, 3/4 cup cilantro, 1 tsp kosher salt, 1/2 tsp red pepper flakes, 1 lime, juiced, 1 green onion, 1 tbsp dried oregano
- Continue to pulse while adding the olive oil.1/2 cup olive oil
- Store in a glass container with a lid.
Notes
- If you do choose to use a food processor, make sure you use the "pulse" function instead of the puree/blend options.
- Will keep for about two weeks in the fridge.
Nutrition
Calories: 105kcal | Carbohydrates: 2g | Protein: 0g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 250mg | Potassium: 73mg | Fiber: 0g | Sugar: 0g | Vitamin A: 845IU | Vitamin C: 10.9mg | Calcium: 23mg | Iron: 0.8mg