AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time10 mins
 1 tablespoon white balsamic vinegar
 2 tablespoons fresh lemon juice
 1 lemon, zested
 3 medium garlic cloves, peeled
 2 small shallots, peeled
 1 cup fresh basil, packed
 1 cup fresh cilantro, packed
 ½ cup fresh mint leaves, packed
 ½ cup fresh parsley, packed
 ½ cup extra virgin olive oil
 ½ teaspoon sea salt
 ½ teaspoon freshly ground black pepper
 a pinch of dried crushed red pepper
 2 tablespoons capers, drained [optional]
Make:
1

Place all ingredients [ vinegar through crushed red pepper] in food processor and purée until smooth with a bit of texture. Adjust for spiciness, adding more red pepper if desired. Stir in capers if desired.

2

Place chimichurri in glass jar with cover and refrigerate until ready to use.

Ingredients

 1 tablespoon white balsamic vinegar
 2 tablespoons fresh lemon juice
 1 lemon, zested
 3 medium garlic cloves, peeled
 2 small shallots, peeled
 1 cup fresh basil, packed
 1 cup fresh cilantro, packed
 ½ cup fresh mint leaves, packed
 ½ cup fresh parsley, packed
 ½ cup extra virgin olive oil
 ½ teaspoon sea salt
 ½ teaspoon freshly ground black pepper
 a pinch of dried crushed red pepper
 2 tablespoons capers, drained [optional]

Directions

Make:
1

Place all ingredients [ vinegar through crushed red pepper] in food processor and purée until smooth with a bit of texture. Adjust for spiciness, adding more red pepper if desired. Stir in capers if desired.

2

Place chimichurri in glass jar with cover and refrigerate until ready to use.

Herb Chimichurri