In South America, chimichurri (which varies by country, but always includes parsley, garlic, olive oil and salt) is usually served with grilled meats. Here, Jennifer Rubell pairs it with seafood and lightens it by adding Champagne vinegar. Amazing Seafood Recipes

Jennifer Rubell
May 2002

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Recipe Summary

Yield:
MAKES 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the parsley, cilantro, vinegar, garlic, oregano and ancho powder; let stand for 10 minutes. Stir in the olive oil; season with salt and pepper.

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Make Ahead

The chimichurri can be refrigerated for 2 days. Bring to room temperature before serving.

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