Dill Chimichurri
Thomas J. Story
While traditional chimichurri is heavy on the parsley, we flipped this one on its tail using loads of fish-friendly fresh dill. Spread on crackers or toasts with your tinned fish, and save the leftover to topped grilled meats. The chimichurri will last one week refrigerated in a mason jar.
This recipe works well as part of a tinned fish board, as highlighted in our article “Tinned Fish Boards Are the Tastiest Summer Party Trend.”
How to Make It
1
Place chopped shallot in a bowl, and toss with salt. Set aside.
2
Finely chop fresh dill, parsley, and garlic. Add to the bowl along with the remaining ingredients, whisking to combine.
3
Refrigerate for 30 minutes before serving.
Ingredients
1 shallot, finely chopped
1 tbsp Maldon salt
½ cup fresh dil
½ cup parsley
1 clove garlic
1 tbsp crushed red chili flake
zest of 1 lemon
½ cup red wine vinegar
½ cup olive oil
Directions
1
Place chopped shallot in a bowl, and toss with salt. Set aside.
2
Finely chop fresh dill, parsley, and garlic. Add to the bowl along with the remaining ingredients, whisking to combine.
3
Refrigerate for 30 minutes before serving.
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