This is a great sauce to use with deep-water fish.  The parsley and coriander chelate heavy metals.
Prep Time15 mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Servings: 12 tablespoons
Calories: 41kcal


  • 2-3 garlic cloves chopped
  • 1 cup parsley
  • 1 cup coriander
  • 1 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 small red chilli
  • 1 red onion


  • Pulse garlic and onion in a food processor. 
  • Add parsley, coriander, lemon, red wine, and red pepper and blend until everything is well incorporated. 
  • Add olive oil gradually until the mix thickens. Add salt and pepper to taste and do a final blend.
    Blending Chimichirri
  • Serve standalone as a dip or as a side dish with fish or meats.  Pair it with deep water fish – it will chelate mercury 


Chimichurri nutritional information