Pescatarian Chimichurri
Bright, herby, and punchy with just the right amount of heat, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh flat-leaf parsley and cilantro form the backbone, while minced garlic, red pepper flakes, and a splash of apple cider vinegar give it that signature bold kick. A steady drizzle of extra-virgin olive oil brings it all together into a glossy, cohesive sauce that clings beautifully to whatever you're serving. The short resting time is the secret weapon here — just 15 minutes at room temperature lets the herbs soften and the flavors meld into something far greater than the sum of its parts. It's a naturally plant-based condiment that pairs brilliantly with grilled fish or seafood, making it an effortless go-to for anyone eating with the sea in mind. Keep a jar in the fridge and you're basically one spoonful away from elevating any meal on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
Instructions
- 1
Combine the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper in a mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar and whisk to combine, then drizzle in the olive oil in a steady stream while whisking, until the sauce is cohesive and the oil is fully incorporated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!