Cilantro Garlic Sauce

You know the time when you try to make a recipe that you don’t have many of the ingredients for so you start subbing until you basically end up with something completely different? Although this has serious potential for disaster but occasionally you realize you made something brilliant.

In this case I was attempting to make chimichurri sauce for steaks without any parsley or oregano or red wine vinegar. Here’s the recipe of what evolved as a result. This sauce worked really well on top of the steak and then I used the leftover to toss some pasta with so it’s pretty dang versatile and I would highly recommend it.


  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 2 tablespoon distilled white vinegar
  • 2 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 2 pinches of Italian herb mix (I used the McCormick’s grinder but its basically just dried oregano, rosemary and basil)
  • Salt to taste
  • 1 pinch of fresh cracked black pepper


Add all the ingredients to a food processor and pulse till you have a smooth paste. If it feels too chunky you can add a little water and pulse again. Done! Voila!



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