gluten free | paleo | dairy free
full of flavor and easy to make this variation of the classic chimichurri will keep you coming back for more!
start by measuring out and prepping all of the ingredients. Wash and spin dry the cilantro, peel the garlic and onion and measure out the oil.
finely chop the onion, mince the garlic, and chop the cilantro.
from here there are 2 ways to make this sauce. First up for the classic method we'll add the prepped ingredients to a bowl.
then stir the ingredients together with the oil until a chunky sauce comes together.
or you can blend the ingredients in a small food processor or blender until combined but still chunky. This method makes for a creamy chimichurri.
Enjoy right away or refrigerate for 3-4 days. This sauce is great with grilled meats of any kind, as a salad dressing, or tossed with freshly steamed rice.
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