Most chimichurri sauce has either a little or a lot of parsley, many have cilantro in varying amounts, and a few even have oregano or other curious herbs. This chimichurri sauce is the closest I could come to recreating one from memory that I had at a catered birthday party which then haunted me for weeks; it has more cilantro than parsley and no other green herbs.
This bright tart sauce is an excellent foil for beans and rice, which is how I like to eat it, but is most commonly used to accompany meat such as steak. I plan to try it brush on grilled vegetables and as a marinade for tofu.
1 cup cilantro, finely minced
1/4 cup parsley, finely minced
2 garlic cloves, finely minced
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 tsp ground cumin
1/2 tsp salt
1/4 small red onion very finely diced
Combine all ingredients in a jar or a dressing bottle and shake well. That’s it.
Alternatively you can make a slightly creamier version by using an immersion blender. Blend everything but the onion together. Once it has achieved a creamy texture add the onion and shake well before using to make sure the onion is evenly distributed.
Recipe notes: don’t double this unless you think you can use it fairly quickly. The pretty bright green will darken, as it has in my photograph, by the next day. Fresh herb dressings are best used within a couple of days. If you like things spicy you can add a tsp of crushed red pepper or a pinch of ground cayenne.
This recipe is gluten free only if your vinegar is specifically gluten free.
This recipe is vegan.