Lemon Chimichurri
Lemon Chimichurri
Chimichurri is like that one friend who lights up even the dullest of occasions. It’s a powerhouse of fresh herbs and garlic accented by a mild hit of jalapeño and chili flakes. Using an abundance of summer herbs, it’s one of my favourite condiments! It’s traditionally served with grilled meats, but I use it on everything from roasted vegetables and home fries to sandwiches and burgers. There are no rules when it comes to chimichurri. I’ve even been known to head to the fridge to sneak a spoonful—it’s just that addictive. In fact, you might want to double the recipe!
Ingredients
1 shallot, quartered
1 jalapeño pepper, cut into
1-inch pieces (see Tip)
2 cups packed fresh parsley (leaves and stems)
2 cups packed fresh cilantro (leaves and stems)
Grated zest and juice of 1 lemon
½ cup oil
1 tablespoon red wine vinegar
½ teaspoon salt
¼ teaspoon chili flakes
1 tablespoon dried oregano
Directions
To make it: In a food processor, combine the garlic, shallots, and jalapeños. Process on low for 15–20 seconds or until the vegetables are minced. Scrape down the sides of the bowl.
Tear the parsley and cilantro into thirds and add to the food processor. Add the lemon zest and juice, oil, vinegar, salt, and chili flakes. Process on low for 20–30 seconds, scraping down the sides of the bowl as needed, until the herbs are finely chopped and everything is well combined. Don’t overprocess, or the chimichurri will become watery.
Transfer the chimichurri to an airtight container or glass jar and stir in the oregano. Store in the fridge for up to 2 weeks.
To take it: Transport in a cooler and place in the fridge when you arrive.
To serve it: Use it when grilling meats or roasting vegetables, or as a condiment for sandwiches and burgers.
TIP: If you like things spicy, keep the jalapeño seeds and white pith intact. Otherwise, discard. Or go half in and half out . . . you call the shots!
Notes
Excerpted from The Essential Cottage Cookbook by Andrea Buckett. Copyright © 2025 Andrea Buckett.
Photographs by Betty Shin Binon. Published by Appetite by Random House®, a division of Penguin
Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
