Typically chimichurri is made with fresh herbs, vinegar and garlic. I put an Israeli twist by replacing vinegar with lemon juice and adding mint, za’atar and sumac. This recipe can also be used as a marinade. I created this recipe for the Spring 2017 issue of Sweet Paul Magazine.
Makes about 2 cups
· ¼ cup fresh squeezed lemon juice
· 1 teaspoon kosher salt plus more
· 3-4 garlic cloves, thinly minced
· 1 shallot, finely chopped
· 1 Fresno chili or red jalapeño, finely chopped
· ½ cup minced fresh cilantro
· ¼ cup minced fresh flat-leaf parsley
· 3 tablespoons finely chopped mint
· ¾ cup extra-virgin olive oil 1 teaspoon Sumac
· 1 teaspoon za’atar
Combine vinegar, 1 tsp. salt, garlic, shallot, za’atar, sumac, and chili in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and mint. Using a fork, whisk in oil. Season with salt to taste, and serve.
Photography by Gieves Anderson, Food and Styling by Carlo Geraci