Quick and Easy Cilantro Chimichurri Recipe
Learn how to make this quick and easy cilantro chimichurri with fresh herbs, Chadon Beni, citrus, and garlic. Perfect for grilled meats, seafood, and vegetables.
Ingredients
- 1 1/2 cups finely chopped cilantro
- 3 cloves garlic crushed
- 2 Bird's Eye peppers finely chopped
- 1 tablespoon thyme leaves
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 large shallot finely chopped
- Juice of 1 orange
- 1 tablespoon finely chopped Chadon Beni culantro
- 1/2 teaspoon sea salt
- 1 tablespoon black pepper
Instructions
- The easy way to make this cilantro chimichurri is to place all of the ingredients into a food processor or blender and pulse until combined. However, I prefer the manual method of finely chopping everything with a knife before mixing it together. It takes a few extra minutes, but the finished cilantro chimichurri has a much nicer texture, and I find the individual herbs and aromatics stand out better than when everything is processed into a smooth paste.
- In a large bowl, place all of the ingredients except the sea salt, orange juice and red wine vinegar.
- Give everything a good mix, then sprinkle the sea salt over the top before pouring in the orange juice and red wine vinegar. I find doing it this way helps the salt dissolve a bit before giving everything one final mix.
- With the addition of thyme, Chadon Beni (culantro) and a bit of fresh citrus, which also adds a subtle sweetness to balance the sharpness of the vinegar, the overall flavor of this cilantro chimichurri takes on a distinctly Caribbean personality.
- Serve at room temperature with grilled meats, toss it with roasted vegetables, and don't sleep on using it with Jerk Chicken, Jerk Pork, or Grilled Lobster.
Video
Notes
Storage Tips for Maximum Freshness
Store the cilantro chimichurri in a clean, airtight glass jar. Pour a thin layer of olive oil over the surface to help keep the herbs submerged and reduce oxidation. The olive oil will solidify in the refrigerator. Let the jar sit at room temperature for about 15 minutes before serving so it liquefies. For longer storage, freeze the chimichurri in ice cube trays for up to 3 months.Signs of Spoilage
Discard the chimichurri if you notice:- Bubbling or a fizzy texture, which indicates fermentation.
- A sour or rancid smell from oxidized oil.
- Any visible mold.
Frequently Asked Questions
Can I substitute parsley for cilantro?
Yes. Traditional chimichurri is made with parsley, but this cilantro chimichurri offers a brighter, more Caribbean-inspired flavor profile.What is Chadon Beni?
Chadon Beni, also known as culantro, is a popular herb throughout the Caribbean. It has a stronger flavor than cilantro and adds another layer of fresh herbal complexity. I've been told that those who experience a 'soapy' taste with cilantro (coriander) do not get it with culantro.How long will cilantro chimichurri keep?
Stored properly in the refrigerator, it will keep for about one week. Frozen in ice cube trays, it can last up to three months.What can I serve cilantro chimichurri with?
It's excellent with grilled steak, chicken, pork, seafood, roasted vegetables, grilled lobster, and especially Jerk Chicken and Jerk Pork. Tried this recipe?Let us know how it was!