Step 1

Put cilantro, chopped onion, minced garlic, 1 1/2 Tablespoons red wine vinegar, paprika, and salt into food processor.

Step 2

Put on the cover & turn the food processor to low. While the blade is running, pour 3 Tablespoons extra virgin olive oil through the chute. Stop to scrape down the sides once, so that everything is evenly incorporated.

Step 3

Move the cilantro chimichurri to a covered container. Refrigerate for at least 3 hours, and preferably overnight, so that the flavors have a chance to fuse.

Step 4

Once you are ready to serve the cilantro chimichurri, taste for any adjustments. If you'd like more tang, add 1/2 Tablespoon more of red wine vinegar. If you'd prefer a thinner sauce, add a Tablespoon of water or an additional Tablespoon of extra virgin olive oil.