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CHIMICHURRI SAUCE in glass jar with peppers in white bowl
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Smoky Chimichurri Cilantro

Scrumptious chimichurri cilantro made with fresh parsley.  Blended with garlic, olive oil, and apple cider vinegar. Delicious on beef, fish, and chicken. It is gluten-free, paleo, and vegan! If you have never made this sauce, you are in for an EPIC change with your taste buds. This herbal sauce is filled with bold flavors. 
Course Appetizer, Side Dish
Cuisine American, Hispanic, Mediterranean
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 People
Calories 44kcal

Ingredients

  • ½ cup fresh cilantro finely chopped
  • ½ cup fresh parsley finely chopped
  • 2 garlic minced
  • ¼ cup red onions
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika or regular paprika is fine too
  • 1 tbsp. red pepper flakes
  • ½ cup olive oil extra virgin
  • 3 tablespoon apple cider vinegar

Instructions

  • Chopped the herbs, garlic, and onions. Place all of the chopped ingredients in a large bowl.
    Then add the salt and pepper, paprika, and red pepper flakes.
    black pepper being added to herbs
  • Next, add in the oil and apple cider vinegar. Stir well until well cobined. Cover and refrigerate until ready to serve. Enjoy!
    Oil being added to herbs and peppers

Video

Notes

This Chimichurri Cilantro post was first published in November 2018. It has been updated with new pictures and video. No changes were made to the recipe. 
When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).
 
Calories are estimated per serving. 

Nutrition

Serving: 4Servings | Calories: 44kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 87mg | Fiber: 1g | Vitamin A: 19IU | Vitamin C: 17mg | Calcium: 3mg | Iron: 4mg