Cilantro Chimichurri Recipe

Last week, we had some embarrassingly bad dinners. I was burnt out and was totally lacking inspiration to cook.  Ever have weeks like that?  What do you do to get out of your funk?

My husband, being the sweet guy that he is (sweet or he just was desperate to get me to cook good dinners again…you decide 🙂 ),  took me on a date to a new farm to table restaurant so I could have a break from the kitchen and hopefully get inspired by the creative menu.

And boy did I get inspired! (By the way, the restaurant is located in Harrisburg, PA and named Harvest Seasonal Grill and Wine Bar.  It is fantastic! All the food is sourced from local farms and over 90% of their menu is also organic. If you are ever in the Central Pennsylvania area, I highly recommend it. HERE is their website.)

To start, we ordered a short rib flat bread (they even made it grain-free!) with cilantro chimichurri. I love big flavors and this did not disappoint. It was so good that I was inspired to recreate both the short ribs (to be posted soon) and the cilantro chimichurri. I also got inspired to recreate the pumpkin pudding dessert – that recipe will be posted soon, too.

But I think you’re going to fall in love with this cilantro chimichurri recipe just like we did. It’s super simple to make – it literally takes less than 5 minutes! And it transforms any food to a fabulous flavor explosion.

Put a spoonful over all types of meat, fish, eggs, salad, veggies. You can stir it in soups, guacamole, egg salad, chicken salad….the possibilities are endless.  Make it – you won’t regret it! Enjoy 🙂

Cilantro Chimichurri Recipe:

Cilantro Chimichurri Recipe

 

Author:

Kelly from Primally Inspired

Serves: Makes about 1½ cups

Prep time: 5 mins

Total time: 5 mins

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Cilantro Chimichurri Recipe from Primally Inspired

Ingredients

• 2 limes, juiced
• ½ cup olive oil (I use THIS)
• ½ onion, roughly cut into chunks (about ½ cup)
• 4 cloves garlic
• ½ jalapeño
• 1 bunch fresh cilantro (about 1 packed cup, stems are ok - see notes for my tip)
• 1 bunch fresh parsley (about 1 packed cup, stems are ok)
• ½ teaspoon cumin
• sea salt, to taste

Instructions

1. Put all ingredients in a high powered blender or food processor (start with the lime juice and olive oil).
2. Blend or pulse until everything is finely chopped. Enjoy!

Notes

Store leftovers in the refrigerator. Keeps for about 2 weeks.
*Don't worry about removing all the stems from the cilantro and parsley - there is a ton of flavor in those stems! I just grab the entire fresh bunch with my hand and twist the tops off in one move. The rougher bottom stems will be snapped off in your twist leaving you with the green leaves and softer stems. Put all those leaves and softer stems in the blender!

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