Based off of the classic and authentic Chimichurri, this cilantro version is just as fresh and delicious. This version works perfect on any kind of grilled meat of seafood or as a dressing for grilled veggies and also tossed with steamed rice!
1cuppacked cilantro leaves(a small amount of stems is ok)
5clovesgarlicminced
1/4cuponionsmall dice
1/4cupfresh lime juiceor red wine vinegar
1/2cupolive oil
2tbspwateromit unless you make this sauce in the food processor
1tspsea salt
1/4tspred pepper flakesoptional, see notes
Instructions
Combine all the ingredients in a blender or food processor and blend on low until combined and creamy looking.
Be sure to leave plenty of texture in the sauce, it's not supposed to be smooth.
For the traditional method, you can mince the onion very fine and stir together all the ingredients in a serving bowl - this way isn't quite as fast and it doesn't turn out creamy but either way is equally delicious! Omit the water for this version.
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Notes
This recipe makes quite a bit of sauce but it can easily be cut in half!I sometimes like to use 1-2 tsp minced jalapeno in place of the red pepper flakes when I serve this sauce with Mexican inspired food.