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  • suja827

Cilantro Chimichurri


1/2 cup Red Wine Vinegar

1 cup Cilantro (thick stems removedì

1/4 cup Fresh Oregano (stems


4 Garlic (cloves, minced

1/2 cup Extra Virgin Olive Oil

11 tsp Sea Salt


  1. Add all ingredients to a food processor and blend until smooth. Occasionally scrape down the sides as needed.

  2. Transfer to a mason jar and enjoy as a condiment or marinade!


Serve it With: Grilled meats or veggies, over avocado or in a salad

Make it Spicy: Add a chilli pepper or red pepper flakes.

Storage: Refrigerate in an airtight container up to one week, or freeze in an ice cube tray and transfer to a freezer-safe container up to 3 months

Serving Size: One serving is equal to approximately 2 tablespoons.

No Cilantro: Use parsley instead

From Suja's Kitchen to your kitchen. Enjoy!

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