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Lime and Basil Chimichurri

Photo: Thomas J. Story
Total time 15 mins

Makes about 1 cup (serving size: 1 tbsp.)

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). This Argentine-style herb sauce, says Amanda, "is like an obsession for me. I love the vibrant color and how versatile it is--you can take whatever herbs you have in the fridge and throw them in."


  • 2 tablespoons lime juice (from 1 or 2 large limes)
  • 3 garlic cloves, minced
  • About 1/2 tsp. kosher salt
  • 1 ounce flat-leaf parsley leaves (about 1 1/2 cups packed)
  • 1/2 ounce packed basil leaves and tender stems (3/4 cup each)
  • 1/2 ounce packed cilantro leaves and tender stems (3/4 cup each)
  • About 1/2 cup extra-virgin olive oil

Nutrition Information

  • calories 125
  • caloriesfromfat 97 %
  • protein 0.3 g
  • fat 14 g
  • satfat 2 g
  • carbohydrate 1 g
  • fiber 0.2 g
  • sodium 98 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.

  2. Make ahead: Up to 1 week, chilled airtight.

The Anti-Inflammation Cookbook (Chronicle Books, 2016)