Lemon Chimichurri

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  • 1 shallot
  • 3-4 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 1/2 cup fresh cilantro
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 cup red wine or apple cider vinegar
  • 1 lemon, zest and juice
  • 2 tbsp fresh oregano
  • 1/2 tsp himalayan salt
  • Black pepper to taste. 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
  • Slowly add olive oil and pulse to emulsify
  • Eat! This sauce is great over chicken, steak, or fish and even tossed into a pasta salad or bean salad. 
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