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.

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! 

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.

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 We originally made it to go with our Salty Crispy Tofu and that’s a lovely combo that makes a great appetizer.

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

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