Lemon Chimichurri

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  • 1 1/2 cups fresh flat-leaf parsley
  • 1 cup fresh basil or cilantro (or both)
  • 1 small shallot or 1/2 onion or 8-10 green onions.
  • 3-4 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 lemon, zest and juice
  • 1 tsp Himalayan salt
  • Optional* 1 pinch of red pepper flakes. I omit this because I like this recipe better without.


  • Add shallot and garlic into a food processor and pulse until very finely chopped / into a paste.
  • Add herbs and pulse until finely minced.
  • Add salt, pulse to incorporate.
  • Add lemon juice, vinegar, and pulse.
  • Add olive oil and pulse to emulsify into the chimichurri.
  • Eat! This sauce is great over chicken, steak, or fish and even tossed into a pasta salad or bean salad. 
  • Tag me in your chimichurri recipes on social! 
  • Of note, you could also add everything at the same time if you food processor is large enough !

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