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Cilantro Chimichurri Sauce
Ouma Irene's Recipe

This Cilantro Chimichurri Will Be Your New Go-To Sauce

Swapping parsley for coriander gives this sauce an earthy citrusy edge, and red onion adds an extra aromatic layer that’s downright addictive.
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Prep Time 10 minutes
Total Time 15 minutes
Course: Condiment
Cuisine: Global
Ingredients Equipment Method

Ingredients
  

  • 2 cups coriander stems and leaves, about 2 large bunches
  • 3 cloves garlic peeled
  • ¼ small red onion peeled and chopped or use shollot for milder flavour
  • 2 tsp dried oregano or ¼ handful fresh
  • 2 tbsp white wine vinegar
  • ½ cup olive oil
  • salt and black pepper to taste
  • 2 chillies chopped or 1 teaspoon dried chillies (optional)

Equipment

  • Blender or Food Processor or chop by hand for a rustic texture

Method
 

  1. In a blender or food processor, combine coriander, garlic, onion, chili flakes, oregano, vinegar, and half the olive oil.
  2. Pulse a few times until you get your desired texture (I like it a bit chunky, not too smooth).
  3. Stir in the remaining olive oil by hand for a more balanced texture.
  4. Transfer to a jar and let it sit at room temperature for at least 20 minutes before serving. The flavour just is better after 24 hours or more.
Bom Appétit! Or should we say, "¡Buen provecho!" 🥄✨