Cilantro Chimichurri

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups


  • 2 cups cilantro, minced then measured
  • 5 garlic cloves, minced
  • 2 tsp red pepper flakes
  • 1 tbsp dried oregano
  • 1/4 cup fresh lemon juice (or red wine vinegar)
  • 1/2 cup extra virgin olive oil
  • sea salt, to taste
  • 1 cup water
  • 1 tbsp sea salt


Salt Brine (optional)
Bring water and 1 tbsp sea salt to a boil and remove from heat. Allow to cool to room temp.

Cilantro Chimichurri

Combine minced cilantro, garlic, red pepper flakes, oregano and lemon juice in a bowl. Whisk in olive oil, then salt brine if using. Taste and adjust salt to preference.

Allow flavors to mingle for a few hours and enjoy!


Cilantro loses it’s potency over time, so this is best enjoyed within a few days up to 1 week.