Cilantro & Dill Chimichurri
This Cilantro & Dill Chimichurri is great way to quickly add flavour to fish and seafood. It's not only packed with amazing flavour, but detoxifying herbs and ingredients as well. AIP, plant-based, paleo, low-carb & keto.
Ingredients
- 1 cup fresh cilantro
- 1 cup fresh dill
- 1 small garlic clove
- 1/2 cup extra virgin olive oil
- 1/2 lemon, juice only
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Pulse herbs, lemon juice and garlic in food processor. Scrape sides if needed.
- Slowly stream in olive oil as the food processor is running. Scrape sides occasionally.
- Stir in sea salt and black pepper after processing.
- Use right away or store in an air-tight jar in the fridge for use later. Use within 4 days or store in the freezer for up to a month.