Name: Cilantro Chimichurri Sauce
Total time: 15 min
Yield: 1 cup (approx 3/4 cup)
Cuisine: Dairy-free
Ingredients: 1 1⁄2 cup fresh parsley (stems removed); 1⁄2 cup cilantro; 2 shallots ( coarsely chopped (or ½ small red onion)); 1 teaspoon crushed red pepper; 1 tablespoon minced garlic; 1⁄2 cup olive oil; 2 tablespoons sherry vinegar; 1 teaspoon salt; fresh ground pepper

Cilantro Chimichurri Sauce

Not a typical Argentinian chimichurri! Spoon over beef, fish, pork, poultry, or add it to salad dressings.

CourseAppetizers, Main Course, Side dishes
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodRaw, Vegan, Vegetarian

Servings	Prep Time
1cup (approx 3/4 cup)	15minutes

Servings	Prep Time
1cup (approx 3/4 cup)	15minutes

Ingredients

1 1⁄2cup fresh parsleystems removed
1⁄2 cup cilantro
2 shallots coarsely chopped (or ½ small red onion)
1 teaspoon crushed red pepper
1tablespoon minced garlic
1⁄2cup olive oil
2tablespoons sherry vinegar
1 teaspoon salt
fresh ground pepper

Instructions

Add all ingredients to the bowl of your food processor. Pulse several times. Scrape sides. Repeat if necessary.

Recipe Notes

I have been known to use 1 cup parsley and 1 cup cilantro, or even 2 cups cilantro depending on my mood.

Sherry vinegar is my choice because of its refined, smooth flavor, but you can substitute your favorite good quality vinegar (ie. red wine).

Chimichurri will keep in the refrigerator for a couple of days, but you will lose some of its brilliant color and fresh taste.

Republished with permission from beyondmeresustenance.com