Mixed Herb Chimichurri-Inspired Sauce

Mixed Herb Chimichurri-Inspired Sauce

Prep Time: 10 - 15 minutes

Cook Time: -

Servings: ~ 16-20 oz (2 - 2 ½ cups)

Ingredients

• 2-3 bundles of herbs (dill, parsley, mint, cilantro, oregano, etc)

• 2 garlic cloves, minced (sub green garlic, garlic scapes, confit garlic, black garlic)

• 1 shallot, minced (sub red onion, green onion, yellow onion)

• Zest of 1 lemon (optional; sub orange or lime zest)

• 3 tbsp acid/vinegar of choice (lemon, lime, white wine vinegar, red wine vinegar, balsamic vinegar, champagne vinegar, etc)

• 1 cup extra virgin olive oil 

• Salt and pepper, to taste

Directions

1. Wash the herbs thoroughly and pat dry. Remove any woody stems from the herbs (for example, if you’re using oregano and mint). For the finer stems, like dill and parsley, you can chop them up in addition to the leaves

2. Finely chop all the herbs until they are uniform in size. 

3. Add the minced herbs, garlic, shallot and lemon zest (optional) to a bowl. Add the acid/vinegar of your choice and the olive oil along with a large pinch of salt and black pepper. Mix together thoroughly and adjust to taste with more salt and pepper. 

4. Store in the fridge for up to 2 weeks, or freeze for up to 3 months.