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Mixed-Herb Chimichurri

By Eduardo Garcia (Montana) From Moveable Feast Season 4, Ep.2

Servings: 6 to 8

Brightly acidic, herbaceous Chimichurri forms a perfect marriage with the complex richness of roast lamb.


  • Kosher salt
  • 6 oz. stinging nettles
  • 2 Tbs. finely chopped lovage leaves
  • 2 oz. flat-leaf parsley, leaves and tender stems, coarsely chopped (about 1/2 large bunch)
  • 2 oz. cilantro, leaves and tender stems, coarsely chopped (about 1/2 large bunch)
  • 1/2 oz. chives, coarsely chopped
  • 3 large cloves garlic, grated
  • 1/4 cup sherry vinegar
  • 1/2 cup avocado oil
  • Freshly ground black pepper
  • 1/2 tsp. chipotle chile flakes


  • Bring a 6-quart pot of well-salted water to a boil and prepare an ice bath. Blanch the nettles until bright green and wilted, about 1-1/2 minutes. Transfer to the ice bath with a slotted spoon. When cool, drain, squeeze out excess water, and coarsely chop.
  • Combine the blanched stinging nettles, lovage, parsley, cilantro, chives, garlic, and sherry vinegar in a food processor. With the motor running, add the avocado oil in a slow stream and blend until the mixture becomes thick and smooth. Season to taste with 3/4 tsp. salt, 1/4 tsp. pepper, and the chile flakes. Refrigerate overnight to develop flavors.
  • Adjust the seasoning with salt, pepper, and chile flakes, if desired, and serve.


If you can’t find stinging nettles, substitute 6 oz. baby spinach (about 6 cups), and 1/4 English cucumber, peeled and seeded (about 4-1/2 oz.)

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