Pescatarian Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is one of those condiments that instantly elevates whatever it touches. Fresh flat-leaf parsley and cilantro form the backbone, balanced by a hit of lemon juice, crushed red pepper, and a generous pour of extra-virgin olive oil whisked in until everything comes together into a glossy, cohesive sauce. The technique is simple — chop, whisk, and wait — but that 15-minute rest at room temperature is where the real magic happens, letting the herbs soften and the flavors meld into something far greater than the sum of its parts. It pairs beautifully with grilled fish, roasted shrimp, or any seafood you want to give a serious flavor upgrade. Since every ingredient here is plant-based and naturally free of meat, it fits effortlessly into a pescatarian kitchen without any substitutions or workarounds. Keep a jar of this in the fridge and you'll find yourself spooning it over everything from seared salmon to roasted vegetables.
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Learn more →Ingredients
6 servings
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ½ cup extra-virgin olive oil
Instructions
- 1
Combine the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper in a medium mixing bowl and stir together until evenly mixed.
- 2
Add the lemon juice and whisk to combine, then pour in the olive oil in a slow, steady stream, whisking constantly until the sauce is cohesive and the oil is fully incorporated.
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