Chimichurri
Thomas J. Story
AuthorKrista Simmons

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.

Dill Chimichurri

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