This cilantro garlic sauce is not a chimichurri but perhaps an ode to one.
I absolutely love the freshness and spiciness of the cilantro garlic sauce. The cilantro is fresh, the garlic is earthy, mixed in with the olive oil and slight tartness of the lemon, it’s a bold and slight acidic flavor. I’ve used this sauce as a marinade, as a topper for my cumin steak, even just as a nice condiment for charcuterie plates. I’m not a fan of parsley, hence cilantro only, but you could always swap out 1 cup of cilantro for 1 cup of parsley, if you were so inclined.
This sauce is so fast and easy to put together and always looks like a million bucks. I keep it in the fridge for about a week and think it’s best served at room temperature. I love this as a marinade for chicken or even to cook fish in. It’s just so light and yummy.
Useless Fact #121: Cilantro is one of the oldest documented herbs in the world. It’s been found in ancient ruins dating back 5,000 years, and it was even mentioned in the Bible.
Unless Fact # 314: In the seventeenth century the French used distilled coriander to make a type of liquor. I love cilantro more than most people, but that just sounds not good. Then again, celery bitters is fabulous and that doesn’t sound all that appetizing. Perhaps it’s time to start back up with the moonshine. Imagine it now, chicken-cilantro moonshine. LOL. I really do need to write down that story. It was truly frightening.
8 servings per container
- Amount Per ServingCalories114
- % Daily Value *
- Total Fat
- Saturated Fat 1.9g 10%
- Sodium 63mg 3%
- Potassium 45mg 2%
- Total Carbohydrate
- Dietary Fiber 0.3g 2%
- Sugars 0.3g
- Protein 0.3g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.