Spiced Chimichurri with Cilantro and Dijon

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This non-traditional take on chimichurri from Douglass Williams, the chef of MIDA restaurant in Boston, includes coriander, cumin, and fenugreek seeds for a rich, delicious layer of flavor, and a touch of Dijon mustard for extra bite. This zesty, versatile herb sauce is featured in an episode of Chefs at Home. Use the sauce as a marinade for grilled steak, brush it on chicken before roasting, or enjoy it as a dipping sauce for flatbread or poached shrimp.

Douglass Williams

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

MIDA Chimichurri — Photo: Yekaterina Boytsova

Prep Time:

20 mins

Total Time:

20 mins

Yield:

Makes 1 3/4 cups

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Ingredients

6 tablespoons red-wine vinegar
1/4 cup roughly chopped red onion
2 tablespoons Dijon mustard
1/4 teaspoon red-pepper flakes
2 garlic cloves, peeled
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/4 teaspoon black peppercorns
2 cups loosely packed chopped parsley and/or cilantro
1/2 cup canola oil
Kosher salt

Directions

In a blender, combine Dijon mustard onion, dijon, vinegar, red-pepper flakes, garlic, coriander, cumin, fenugreek and black pepper until smooth, about 1 minute.
Add herbs and continue to blend until just incorporated, another minute.
With the blender on medium/high, slowly drizzle in the oil to emulsify. Season with salt.