Chimichurri: The Versatile Dip

Chimichurri: heart-healthy, packed with vitamins, soooo good for your body….and for your food soul. Yes, there is such a thing, really! Herby and garlicky deliciousness in every bite, with just the right hit of acid. No, not that acid. Did I just write that?

Make a small batch or a large batch, and store it in the fridge for a week or in the freezer for months. Dip raw vegetables in it or drizzle it over roasted ones. Top fish, chicken, steak, eggs or any protein with chimichurri. Bright orange sweet potatoes are as amazing tasting as they are beautiful when paired with the deep green puree. Spread it over toast for a quick bruschetta or as the base for earthy pizza. You get the picture: this condiment does it all.

But let’s be honest, there is no harm done in simply eating it by the spoonful….

This is my preference and my three-year-old’s. Chimichurri will put a smile on your face and in your belly. Oh, you didn’t know that your tummy can smile?

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Chimichurri

Spoon the herby, fresh sauce over steak, fish, chicken or any grain

Ingredients:

1 big handful each, about 1/2 cup packed: fresh basil leaves, parsley leaves and cilantro leaves

1/4 cup of spring onions, also called green onions. Use the thick, white bottom parts of the stalk.

2 medium garlic cloves (or more if you enjoy the aggressive bite of garlic)

2 Tbsp. white balsamic vinegar

2 Tbsp. good quality extra virgin olive oil

1/4 tsp. fine salt, or more, to taste

1/2 tsp. cracked black pepper, or more, to taste

Optional: 1/8 tsp. crushed red pepper (if you like a little spice in your life)

Preparation:

1.) In a food processor, combine the fresh herbs, onions and garlic. Process until very finely chopped.

2.)Add the vinegar, oil, salt, black pepper and (optional) crushed red pepper. Pulse until incorporated. Some small chunks of herbs and onion will be visible; this give the mixture a nice texture and mouth feel.

3.) Taste and re-season, adding more salt and black pepper, if necessary. Enjoy!

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

8 thoughts on “Chimichurri: The Versatile Dip”

JulesJ says:

September 5, 2013 at 4:15 am

looks delicious!!

kellie anderson says:

September 10, 2013 at 3:17 am

Love chimichurri! I’ve never tried it with white balsamic and it looks like a great idea. Must try!

1. shannaward says:
  
  September 10, 2013 at 4:36 am
  
  Any acidic liquid – lemon, vinegar, etc. – is great for chimichurri. Keep me posted on your adventures in chimichurri.
  
  1. kellie anderson says:
    
    September 10, 2013 at 11:15 am
    
    I’m a lemon AND vinegar girl! I like it punchy 😀 I will try with white balsamic for sure
shannaward says:

September 10, 2013 at 2:20 pm

Agreed! I would love a lemon tree… 🙂

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Sofia // Papaya Pieces says:

February 28, 2014 at 4:09 am

I love chimichurri and had never seen a green one before, it seems lovely. Shall have to make some like you, its great to put over so many dishes. xx

1. Shanna Koenigsdorf Ward says:
  
  February 28, 2014 at 12:45 pm
  
  Thank you, Sofia! You will make this recipe your own, Amiga.