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)
1/4 tsp sea salt
1/4 tsp black pepper
1. Pulse herbs, lemon juice and garlic in food processor. Scrape sides if needed.
2. Slowly stream in olive oil as the food processor is running. Scrape sides occasionally.
3. Stir in sea salt and black pepper after processing.
4. Use right away or store in an air-tight jar in the fridge for use later. Use within 4 days or store in the freezer for up to a month.
Check out my Sardines with Cilantro & Dill Chimichurri recipe.