Fast forward 4 years, I’ve rediscovered flavorful chimichurri sauce with cilantro. When you open our fridge, you can usually find some. Chimichurri sauce with cilantro can be easily made two different ways. The more authentic way that you’ll find in Argentina is finely chopping ingredients and adding your oil and vinegar.
Personally, I like adding all of my ingredients to a blender. This requires less chopping and I can consistently get more flavor in every spoonful.
Cilantro / Coriander
This is the heart of this sauce and has me coming back for more. Fresh cilantro / coriander is a must!
Fresh parsley is another fantastic addition to this chimichurri sauce. It combines so well with the fresh cilantro!!
Dried herbs and powders make chimichurri sauce easy to make with ingredients on hand. Cumin, chili pepper flakes, oregano add the extra flair to this chimichurri sauce. You can adjust the amount of chili pepper flakes based on your preference. In my home, we use chili pepper flakes often.
This is a strong ingredient along with the chili pepper flakes. So please start out slow with this and adjust to your flavor preference. If you add too much garlic or chili pepper flakes, it is hard to fix.
Olive Oil & White Wine Vinegar
These two liquids pull the sauce together. I love good olive oil.
When purchasing olive oil, I select an extra virgin olive oil in a dark colored glass bottle. The dark bottle helps keep sunlight out. Too much light can make the oil go rancid and hurt the quality of the olive oil. I keep my olive oil in an enclosed cabinet away from my stove.
I also want easy access to my olive oil, so I have a dark colored olive oil pourer. Olive oil is great on top of soups, salads, and meals.