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Many-Herb Drizzle

Packed with fresh parsley, mint, and chives, this drizzle is perfect with veggies, grilled meats, and soups.
herb drizzle
  • Makes 2/3 cup
  • Prep Time 10 minutes
  • Cook Time 0 minutes


  • 1 cup tightly packed chopped flat-leaf parsley
  • 1/2 cup tightly packed chopped mint leaves
  • 2 tbs. chopped chives
  • 2 tbs. freshly squeezed lemon juice
  • 1/4 tsp. sea salt
  • 1/4 cup extra-virgin olive oil


Combine all the ingredients in a food processor and process until well blended. For a thinner drizzle, add 1 tablespoon water. Store in an airtight container in the refrigerator for up to five days.

This recipe originally appeared in Experience LifeLife Time’s whole-life health and fitness magazine.

Photo: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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Rebecca Katz

Rebecca Katz is the director of the Healing Kitchens Institute at Commonweal, and the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.


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