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?




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

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)
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, (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.


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