Marinades, Sauces, Rubs & Salsas

Cilantro Chimichurri

Backyard Barbecue Tips

Original recipe courtesy of @annarossiofficial


Cilantro Chimichurri


  • 1 bunch of cilantro, about 2 heaping cups of well-rinsed leaves and stems
  • 1/3 cup shallot, minced and divided
  • 3 cloves garlic, peeled and coarsely chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lime juice (red wine vinegar is also nice)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon Aleppo pepper

Recipe Steps

1: Coarsely chop the cilantro, leaves and stems.  Reserve about ¼ cup and place the rest in a small food processor.

2: Add the shallot, reserving about 2 tablespoons.

3: Add the garlic, extra virgin olive oil, lime juice, and salt and pepper.  Pulse/blend on high for about 20 seconds or until smooth.  Taste.  Adjust the seasoning with more salt, pepper and lime juice, if necessary.

4: Pour into a small bowl and stir in the reserved cilantro and shallot. Serve at room temperature with grilled meat, seafood and veggies.