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.
