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.
½teaspoonsmoked paprikaor regular paprika is fine too
1tbsp.red pepper flakes
½cupolive oilextra virgin
3tablespoonapple 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.
Next, add in the oil and apple cider vinegar. Stir well until well cobined. Cover and refrigerate until ready to serve. Enjoy!
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.