Active Time
N/A
Total Time
25 MIN
Yield
Serves : Makes 1 1/3 cups

How to Make It

Step

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.

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