Cilantro chimichurri sauce (without parsley)

5 from 4 votes

Cilantro chimichurri sauce (without parsley)

This bright & garlicky Argentinean pesto is a terrific counterpoint to savory vegan steak tacos. Drizzle this sauce on top of sliced grilled seitan steak, along with shredded cabbage, tomatoes, and avocado. It's also delicious on roasted potatoes or roasted cauliflower.

The sauce tastes best when the flavors have had a chance to fuse. So plan on making it the day before you want to use it.

Makes about ¾ cup cilantro chimichurri.

Prep Time5

Cook Time3

Resting time12

Total Time8

Course: Sauce

Cuisine: Argentina, Vegan

Keyword: green sauce, no cook sauce, taco sauce

Servings: people

Calories: 34kcal

Author: Cadry Nelson

Ingredients

1 bunch cilantro with stems* (about 2.5 ounces)
1 Tablespoon chopped onion yellow
2 cloves garlic minced
1 ½ Tablespoons red wine vinegar + ½ Tablespoon more, if desired
½ teaspoon paprika
¼ teaspoon salt
3 Tablespoons extra virgin olive oil + 1 Tablespoon more, if desired

Instructions

Put cilantro, chopped onion, minced garlic, 1 ½ Tablespoons red wine vinegar, paprika, and salt into food processor.
Put on the cover & turn the food processor to low. While the blade is running, pour 3 Tablespoons extra virgin olive oil through the chute. Stop to scrape down the sides once, so that everything is evenly incorporated.
Move the cilantro chimichurri to a covered container. Refrigerate for at least 3 hours, and preferably overnight, so that the flavors have a chance to fuse.
Once you are ready to serve the cilantro chimichurri, taste for any adjustments. If you'd like more tang, add ½ Tablespoon more of red wine vinegar. If you'd prefer a thinner sauce, add a Tablespoon of water or an additional Tablespoon of extra virgin olive oil.

Video

Notes

*The stems are totally fine in the chimichurri, because you'll be breaking everything up in the food processor. However, if there are any especially hard/tough stems, feel free to discard of them.

Nutrition