Spiced Chimichurri with Cilantro and Dijon


This non-traditional take on chimichurri from Douglass Williams, the chef of MIDA restaurant in Boston, includes coriander, cumin, and fenugreek seeds for a rich, delicious layer of flavor, and a touch of Dijon mustard for extra bite. This zesty, versatile herb sauce is featured in an episode of Chefs at Home. Use the sauce as a marinade for grilled steak, brush it on chicken before roasting, or enjoy it as a dipping sauce for flatbread or poached shrimp.

MIDA Chimichurri
Photo: Yekaterina Boytsova
Prep Time:
20 mins
Total Time:
20 mins
Makes 1 3/4 cups


  • 6 tablespoons red-wine vinegar

  • 1/4 cup roughly chopped red onion

  • 2 tablespoons Dijon mustard

  • 1/4 teaspoon red-pepper flakes

  • 2 garlic cloves, peeled

  • 1/2 teaspoon coriander seeds

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon fenugreek seeds

  • 1/4 teaspoon black peppercorns

  • 2 cups loosely packed chopped parsley and/or cilantro

  • 1/2 cup canola oil

  • Kosher salt


  1. In a blender, combine Dijon mustard onion, dijon, vinegar, red-pepper flakes, garlic, coriander, cumin, fenugreek and black pepper until smooth, about 1 minute.

  2. Add herbs and continue to blend until just incorporated, another minute.

  3. With the blender on medium/high, slowly drizzle in the oil to emulsify. Season with salt.

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