Cilantro Chimichurri

"Double Tap if you LOVE Chimichurri! My Argentinian friend showed me how he makes his #Chimichurri using a 'salmuera' which means brine. My version is cilantro-based because I don't love parsley. I'm serving this on my grilled flank steak tonight! It's a great sauce to have on hand, especially to add lots of flavor to dishes. Put it on your veggies and eggs too! Perfect condiment while doing the Whole30!"
-- @thefeistykitchen

Recipe Intro From thefeistykitchen

Chimchurri made with cilantro and brine is my JAM. This is a perfect example of: do something your future self will thank you for. It will keep for a few weeks- and totally liven up your life. It can transform something that would otherwise be "just" lunch into something worthy of sharing in the break room. Though, you will probably hoard it all to yourself because it is THAT good. As Natasha suggests- put it on anything. Everything. I love to use it as salad dressing, or as a dip for veggies.
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  • Recipe Card
Prep time 15mins
Cook time 5mins
Serves or Makes: 1.5 cup

Recipe Card


  • 1 cup water
  • 1 tablespoon sea salt
  • 2 cups cilantro, packed and minced
  • 1 head peeled and minced garlic cloves
  • 1 tablespoon dried oregano
  • 1 tablespoon red pepper flakes
  • 1 tablespoon flavorgod garlic lovers
  • 1/4 cup red wine vinegar
  • 1/2 olive oil


  • Step 1

    Heat water in small saucepan till boiling. Add salt. When dissolved remove from heat to cool.

  • Step 2

    In a medium bowl, add garlic, cilantro, oregano, red pepper flakes, and flavorgod.

  • Step 3

    Whisk in vinegar, then EVOO, and lastly the salmuera (brine). Transfer to a mason jar with lid and refrigerate. Flavors are best after at least one day. Can keep for a few weeks in fridge.