Serrano Chimichurri

It's worth the short amount of time it takes to make chimichurri instead of buying it; the flavors are much fresher. Serve it with any grilled meat or poultry dish, as well as shellfish and firm, white-fleshed fish.

  • Total Time:
  • Servings: Makes 1 1/3 cups
KEY: Dips & Spreads, Sauces & Condiments, Basic/Easy, Appetizers, Cocktail Party

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  • 1/2 cup minced cilantro
  • 1/2 cup minced parsley
  • 1/4 cup minced red onion
  • 2 garlic cloves, peeled and minced
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest plus 1/3 cup fresh lemon juice
  • 2 serrano chiles—halved, seeded and minced
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a medium bowl, combine the cilantro, parsley, red onion and garlic. In another bowl, whisk the olive oil with the lemon zest and juice, the minced serranos and the mustard. Stir into the herb mixture and season with salt and pepper.

Make Ahead

The chimichurri can be refrigerated for 2 days.

Contributed By Published March 2016

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1064212 recipes/serrano-chimichurri 2016-02-08 Three Blue Ducks dips-and-spreads|sauces-and-condiments|basic-easy||cocktail-party march-2016 recipes,serrano-chimichurri 1064212