Citrus Chimichurri

Bright, herby and packed with fresh citrus, this chimichurri gets a twist from both orange and lemon zest and juice. It’s fresh, punchy and incredibly versatile—spoon it over grilled fish or chicken, toss it with vegetables or use it as an excuse to tear off a piece of crusty bread and start dipping.

Yield: About 1 cup

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients

• 1 large shallot, finely diced

• 1 garlic clove, finely grated

• ½ cup fresh cilantro, chopped

• ½ cup fresh flat-leaf parsley, chopped

• Zest and juice of 1 large orange

• Zest and juice of 1 large lemon

• ¼ cup extra-virgin olive oil

• Diamond Crystal kosher salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Add the shallot, garlic, cilantro and parsley to a medium bowl.

2. Add the orange zest and juice, lemon zest and juice, and olive oil. Season with a generous pinch of kosher salt and freshly ground black pepper.

3. Stir until everything is well combined. Taste and adjust with additional salt or pepper as needed.

4. Let the chimichurri sit for at least 15 minutes before serving to give the flavors a chance to meld.

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Serving Suggestions

Serve With:

• Grilled salmon or other fish

• Grilled chicken or steak

• Roasted or grilled vegetables

• Grain bowls or salads

• Crusty bread or focaccia

• Roasted or crispy potatoes

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Storage

Store the citrus chimichurri in an airtight container in the refrigerator for up to 3–4 days. Let it sit at room temperature for about 15 minutes and give it a good stir before serving, as the olive oil may firm up in the refrigerator.

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Maddie's Tip

Give it time to sit. This chimichurri gets better as it hangs out—the shallot and garlic mellow while the herbs soak up all that citrus and olive oil. Make it before you start cooking the rest of dinner and let it do its thing until you’re ready to eat.