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Prep Time: 10 mins | Cook Time: 0 mins | Serves: 8

Ingredients

• 1 shallot, peeled and roughly chopped

• 2 cloves garlic, peeled

• ¾ c fresh flat leaf parsley

• ¾ c fresh cilantro

• 1 Tbsp fresh oregano

• ½ c olive oil

• 2-4 Tbsp apple cider vinegar

• 1 Tbsp fresh lime juice (juice of ½ a lime)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp red pepper flakes

Directions

1. Wash and dry, de-stem, and roughly chop all fresh herbs.

2. Add herbs, garlic, and shallot to food processor, along with half of oil and vinegar amounts. Blend herb mixture until roughly incorporated. Taste sauce as you go, adding remaining olive oil, vinegar, lime juice, salt, and spices as needed to achieve desired flavor and consistency.

3. Serve over grilled meat and enjoy!

4. Store in air-tight container and refrigerate for up to a week.

Notes

• Serve over grilled meats (steak, pork, chicken), fish, grilled or roasted veggies, tofu, lentils, or eggs.

• This sauce could be used to baste or marinade meat as well.

• Modify flavors as desired! Add mint, lemon balm, more or less parsley, cilantro, or oregano, more chili flakes for spice.

• Use yellow onion or even green onions in the place of the shallot.

• Adjust the acid for even more flavor variety. Use red wine vinegar, rice vinegar, or citrus juice such lemon, orange, or grapefruit juice.

• Combine leftover chimichurri with mayonnaise or yogurt for a creamy dipping sauces.

Nutrition: (per 2 Tbs serving) Calories: 128 kcals | Total Fat: 14 g | Saturated Fat: 2 g | Sodium: 148 mg | Carb: 1.5 g | Protein: 0.5 g | Fiber: 0.5 g.

In the Kitchen | July 2022
Basecamp Prevention + Wellness, Providence | providencebasecamp.org