This Cilantro and Dill Chimichurri is great way to quickly add flavour and nutrition to fish and seafood.
It’s not only packed with amazing flavour, but detoxifying herbs and ingredients as well!
Feel free to try this chimichurri on top of eggs, pork, chicken and vegetables – it’s an excellent complement to many foods. I love adding it to canned fish for a quick and healthy meal during a busy work week.
Cilantro & Dill Chimichurri
1 cup fresh cilantro
1 cup fresh dill
1 small garlic clove
1/2 cup extra virgin olive oil
1/2 lemon (juice only)
1/2 tsp sea salt
1/2 tsp black pepper
1. Place all ingredients in a food processor or blender and process/blend until herbs are finely chopped.
2. Store in a sealed container or mason jar in the fridge for up to a week.
Check out my Sardines with Cilantro & Dill Chimichurri recipe.