This chimichurri is great way to quickly add flavour and nutrition to fish and seafood (including canned fishes).
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, beef, pork, chicken and/or vegetables as well – it’s an excellent complement to a lot of different foods.
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
1. Place all ingredients in a food processor or blender and process/blend until finely chopped.
2. Store in a sealed container in the fridge for up to a week.
Check out my Sardines with Cilantro & Dill Chimichurri recipe.