Ready in mere minutes, this recipe is a garlicky riff on chimichurri that uses cilantro instead of the traditional parsley.

While commonly used as a marinade or seasoning for meat such as chicken or beef, Garlicky Chimichurri’s equally awesome as a dipper for Salty Crispy Tofu or drizzled over vegetables — think steamed green beans, roasted potatoes, or corn on the cob.

A dab of this Garlicky Chimichurri is an excellent way to perk up a sandwich, too. Spoon it straight on your bread or toppings, or combine it with a little avocado or mayo for a flavourful spread.

The Ingredients

This recipe uses just 5 ingredients: garlic, cilantro, olive oil, red pepper flakes, and sea salt.

Collage of ingredients for garlicky chimchurri: cilantro, salt, olive oil, garlic, red pepper flakes

Choosing Garlic

Garlic is a pivotal ingredient in this recipe. Try to avoid the mass-market flavourless version that’s so commonly found in grocery stores. Ditto for the already-peeled kind in big plastic tubs!

If you can find local garlic it will be worth the extra money, because it will actually taste like garlic. You’ll also want to look for unbroken skin, firm bulbs, and garlic, that well, smells like garlic! 

Infographic: 4 ways to choose garlic 1) Ask for local garlic, if possible 2) Look for unbroken skin, 3) Touch, firm bulbs mean it's fresh 4) sniff! An intense smell means it will have good flavour

Making the Chimichurri

So simple! Just toss everything in your chopper or food processor and blitz until you have a lovely, herby green sauce. If you don’t have a mini-chopper or food processor, you can just finely chop your cilantro and garlic and then combine together. You could also use a mortar and pestle, although the consistency will be different.

Top down view of cilantro, garlic, red pepper flakes, oil and salt in a food chopper, making garlicky chimichurri

Eating Garlicky Chimichurri

A little bit of this Garlicky Chimichurri goes a long way. We originally made it to go with our Salty Crispy Tofu and that’s a lovely combo that makes a great appetizer.

Close up of Garlicky Chimichurri with Salty Crispy Tofu

Another non-traditional approach would be to serve it with some warm bread. Pictured below are some take-out green onion pancakes. 


Tips: The sauce unites us  


Garlicky Chimichurri is the perfect example of a sauce that can unite a meal for mixed eaters. It’s naturally plant-based so it’s perfect for vegans. We love it with our Salty Crispy Tofu. For any omnivores in the crowd, pair with grilled beef or chicken, or pan-fried white fish such as cod, halibut or tilapia.

You can also spoon a little over some veggies — oven-roasted tomatoes, baked or roasted potatoes, steamed green beans, corn on the cob — really anything that would pair well with garlic and cilantro. 

Recipe Card

Garlicky Chimichurri

5 from 2 votes
Prep Time 3 minutes
Servings 12
Calories 41 kcal
Author Sylvia

Ingredients

  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 cup cilantro
  • 1 teaspoon dried red pepper flakes
  • to taste sea salt

Instructions

  • Process all ingredients in a chopper or food processor until well-combined. 

Notes

Garlic 

Be sure you are using good garlic for this recipe or you will need a lot more to achieve the same taste. See the tips in the body of the blog post for choosing garlic. 

Storage

This will keep well refrigerated for a few days, although the cilantro will get darker. 

Nutritional Information

Nutritional information is an estimate only. 

Nutrition

Calories: 41kcal | Carbohydrates: 0g | Protein: 0g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 10mg | Fiber: 0g | Sugar: 0g | Vitamin A: 140IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0.1mg

Courses, Cuisines, and Keywords

Course
Appetizer
Cuisine
American
|
Argentina
Keywords
chimichurri
|
cilantro
|
garlic
|
sauce

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

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