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. Slideshow:  More Salsa Recipes 

Three Blue Ducks
March 2016

Gallery

Recipe Summary

total:
25 mins
Yield:
Makes 1 1/3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Make Ahead

The chimichurri can be refrigerated for 2 days.