This chimichurri is built for spring in the Pacific Northwest. It swaps the usual parsley-heavy blend for wild, early-season greens that show up in forests, gardens, and farmers markets around April. Bright, punchy, and earthy — it’s perfect on fish, veg, or anything off the grill. Of course, if you prefer cultivated fresh herbs, scroll down for substitutions. 

PNW CHIMICHURRI RECIPE: 
Foraged Greens Edition 

Makes: about 1 cup | Keeps: 5–7 days in the fridge

INGREDIENTS

1/2 cup nettles (blanched + drained)

1/2 cup chickweed (fresh, stems okay if tender)

1/4 cup dandelion greens (young leaves, chopped)

1/4 cup parsley (flat-leaf, for balance)

2–3 garlic cloves (minced)

1 small shallot (finely chopped)

1 tsp red pepper flakes (adjust to heat preference)

Zest of 1 lemon

2 tbsp lemon juice

1/4 cup red wine vinegar

1/2 cup olive oil (or more to loosen)

Salt and pepper to taste

METHOD

Blanch the Nettles: Bring a pot of water to a boil. Toss in nettles for 60 seconds to neutralize the sting. Drain and cool under cold water. Squeeze out excess moisture and chop roughly.

Mix the Greens: In a food processor, process blanched nettles, chickweed, dandelion greens, parsley, garlic, and shallot. Pulse until the herbs are finely chopped—20-30 seconds. You can add a little vinegar, if the herbs are too dry or aren't coming together. Transfer the chopped herbs to a bowl. 

Add Flavour: Stir in red pepper flakes, lemon zest, lemon juice, and red wine vinegar.

Add Oil: Slowly mix in olive oil until it reaches a saucy consistency. Add more if needed.

Season: Taste and adjust with salt, pepper, or more acid if it tastes flat.

Let It Sit: Let the chimichurri rest for at least 15–30 minutes before serving. It gets better as it sits.

Substitution Note

If foraged greens aren’t available, you can sub in cultivated ones:

• Nettles → spinach or lacinato kale (lightly blanched)
• Chickweed → arugula or watercress
• Dandelion greens → mustard greens or radish tops (younger is better for tenderness and mildness)

Use the same measurements. You’ll lose a little wild edge but still get a bright, bold, and seasonal sauce.

Use It On

• Grilled salmon or halibut
• Roasted veggies (asparagus, potatoes, mushrooms)
• Fried eggs
• Grain bowls or toast

Storage 

Fridge: Store in a sealed jar or container. Press plastic wrap directly on the surface or top with a thin layer of oil to keep it from browning.

Freezer: You can freeze it in ice cube trays. Thaw and stir before using — texture may change slightly but flavour holds up.