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?
Spoon the herby, fresh sauce over steak, fish, chicken or any grain
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8 thoughts on “Chimichurri: The Versatile Dip”
Love chimichurri! I’ve never tried it with white balsamic and it looks like a great idea. Must try!
Any acidic liquid – lemon, vinegar, etc. – is great for chimichurri. Keep me posted on your adventures in chimichurri.
I’m a lemon AND vinegar girl! I like it punchy 😀 I will try with white balsamic for sure
Agreed! I would love a lemon tree… 🙂
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
Thank you, Sofia! You will make this recipe your own, Amiga.