Cilantro Chimichurri
Try this Cilantro Chimichurri recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 1 can adjust the quantity to taste or substitute with 1
- 2/3 cup finely chopped cilantro ((about 1/2 a bunch))
- 2 tbsp finely chopped fresh oregano
- 1/2 cup finely chopped or sliced green onions
- 4 cloves ((minced or finely grated))
- 3/4 cup canola or vegetable oil ((if you don't mind the fl you can also use olive oil, which is more traditional))
- 1 tsp kosher salt ((or to taste))
- 1/2 tsp black pepper ((or to taste))
- Carbohydrate 4.38930065649965 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.18300000280539 g
- Protein 0.173850000074554 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (113g)
- Sodium 2.82887448840312 mg
- Sugar 4.20630065369426 g
- Trans Fat 0 g
- Calories 21 calories
[ { "@type": "HowToStep", "text": "Whisk together all of the ingredients in a small bowl. Let stand at room temperature for at least 1 hour before serving to let the flavors meld together. " }, { "@type": "HowToStep", "text": "Store the chimichurri in a fridge for up to 3 days. Best when used as fresh as possible, preferably with 24 hours of making." } ]
