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Herb Chimichurri

Yields1 ServingPrep 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]

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.


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

Nutrition Facts

Serving Size 12 servings