Pescatarian Ginger Herb & Garlic Chimichurri
This vibrant green sauce is a punchy, herbaceous condiment that brings serious life to whatever it touches. Parsley and cilantro form the leafy backbone, while fresh oregano adds a slightly earthy depth that keeps things interesting. The real twist here is a touch of ground ginger, which gives the whole sauce a subtle warmth that sets it apart from a classic chimichurri. Apple cider vinegar brings the bright, tangy lift you want, and a generous pour of extra-virgin olive oil pulls everything into a glossy, spoonable consistency. Letting it rest for at least 15 minutes before serving is the move — that's when the garlic mellows and the flavors really start talking to each other. Drizzle it over grilled fish, toss it with roasted shrimp, or spoon it onto seared scallops for an effortless weeknight dinner that tastes like you actually tried. It comes together in one bowl with no cooking required, which makes it one of those sauces you'll find yourself reaching for again and again.
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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
- 1 tbsp fresh oregano leaves, finely chopped
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Combine the parsley, cilantro, garlic, and oregano in a mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar, salt, and ground ginger to the herb mixture and stir to combine.
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