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.
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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
How to Make It
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.
The chimichurri can be refrigerated for 2 days.
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