Fennel Frond Chimichurri for Grilled Meat and Fish
An adapted chimichurri recipe using fennel fronds alongside parsley, bringing a distinct anise-sweet note to the classic garlicky sauce.
Classic Argentine chimichurri is built on parsley, but fennel fronds make a genuinely good substitute - the anise-sweet note they bring gives the sauce a slightly different, distinctly good character while keeping the same basic garlicky, herby structure.
Fennel Frond Chimichurri
Prep time: 10 minutes | Makes: about 1 cup
Ingredients
- 1 cup finely chopped fennel fronds
- 1/4 cup finely chopped fresh parsley
- 4 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Instructions
- In a bowl, combine the chopped fennel fronds, parsley, and garlic.
- Stir in the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper.
- Let the mixture sit for at least 15 minutes before using to let the flavors meld - it improves further after an hour or two, and can be made up to a day ahead.
- Taste and adjust salt or vinegar before serving.
Notes
Chimichurri is meant to be a loose, oily sauce rather than a smooth puree - chop by hand rather than using a food processor for the right rustic texture.
Why Parsley Stays in the Mix
A small amount of parsley alongside the fennel fronds keeps the sauce closer to a traditional chimichurri's herbal backbone, while the fronds add their own distinct anise-sweet layer on top. Using fronds alone works too, but the result leans more toward a fennel-forward herb sauce than a true chimichurri variation.
What to Use It On
Chimichurri is classically served over grilled steak, but it works just as well over grilled or roasted fish, chicken, or roasted vegetables. It also makes a good marinade if used a few hours before cooking, in addition to its more common role as a finishing sauce.
Variations
- Spicier version: Increase the red pepper flakes, or add a finely minced fresh chili.
- More acidic: Add an extra tablespoon of vinegar or a squeeze of lemon juice for a sharper sauce.
- Oregano addition: A tablespoon of fresh oregano is a common addition in traditional chimichurri and works well alongside the fennel fronds too.
This is a good example of fronds working in a savory, garlicky context rather than only a delicate one. For more, see the complete fennel fronds guide.
Latest
