Chimichurri, originating in Argentina and Uruguay, is a vibrant, fresh tasting, uncooked herbal sauce and/or marinade. This version is made with finely chopped cilantro, minced garlic and shallots, and a hint of fresh lemon juice which adds bright citrusy notes.  Serve it the traditional way over grilled meats (steak), try it spooned over grilled chicken, baked or roasted potatoes, roasted vegetables, or serve it over pasta or rice. 

Makes about 1 cup

Ingredients:

• 1 cup finely chopped fresh cilantro
• 4 cloves minced garlic 
• 2 teaspoons of minced shallots
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper to taste
• 2 tablespoons freshly squeezed lemon juice
• 2/3 cup extra virgin olive oil

Directions:

1. Add finely chopped cilantro, minced garlic and shallots, oregano, salt, pepper and lemon juice to a medium-sized bowl.  
2. Pour in olive oil and stir until the ingredients are well combined and sauce looks glossy and spoonable.
3. Let the chimichurri rest at room temperature for 15 to 30 minutes to let the flavors meld together.  

Tips:

• Cilantro Chimichurri can be prepared ahead and refrigerated for 24 hours, if needed.
• For a spicy kick add 1 small red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) or 1 to 2 teaspoons of red pepper flakes.
• Cilantro can be substituted with half Italian parsley and half cilantro.  Or Italian parsley can be substituted completely for the cilantro.
• Lemon juice can be substituted with red wine vinegar.

Recipe and photo by Diane Sokolofski