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Parsley-Mint Chimichurri

  • Author: Simone Miller
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings


The perfect compliment to lamb, or just about any meat


  • 2 cups (packed) parsley leaves ((see note))
  • 1/2 cup (packed) mint leaves
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 3/4 cup extra virgin olive oil


  1. Place the parsley, mint, lemon juice, lemon zest, and sea salt in the bowl of a food processor. Pulse 10-12 times, or until the mixture is finely minced.
  2. Turn on the motor and pour the olive oil through the chute. Process until incorporated. 


Don’t worry about picking off each leaf of parsley; you can just tear off the top leafy part and discard any large stems.