recipes · Sauces · Uncategorized

Cilantro & Dill Chimichurri

I created this version of chimichurri to pair well with fish and seafood. It’s also an excellent way to quickly add flavour and nutrition to canned fishes. You can use this version of chimichurri on top of eggs, meat and/or vegetables as well. 

Cilantro & Dill Chimichurri


1.5 cups fresh cilantro 

1/2 cup fresh dill

1/2 cup extra virgin olive oil

1/2 lemon (juice only)

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp sea salt

1/2 tsp black pepper

Place all ingredients in a food processor or blender and process/blend until finely chopped.

Store in a well sealed container in the fridge for up to a week.


3 thoughts on “Cilantro & Dill Chimichurri

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