I remember the first time I learned about chimichurri. It was at Circa 33 in Portland, and they had drenched a bowl of fries in the stuff. It was amazing.
Chimichurri is an Argentinean condiment, similar to pesto in that it’s green and you can slather it on all kinds of delicious things. Usually of course, it goes with meat, but let’s be honest: when you blend together herbs and some garlic, it’s going to be good on pretty much anything.
Traditionally chimichurri is made with parsley and oregano, but with a fresh bundle of dill (so beautiful lying on my kitchen countertop with its delicate yellow flowers), I decided to make a slightly different version. You could call it a Scandinavian inspired chimichurri.
If you like the taste of dill, then you’ll love this recipe. The dill pairs well with the tang of the apple cider vinegar, and the chimichurri works well as a sauce, a spread for a sandwich, or on top of grilled vegetables. Try it with a poached egg for breakfast.
Note that the taste develops as it sits and the flavors blend together, so don’t use it right away. Give it at least a few hours to do its thing.
1/2 cup (1 ounce, 30 grams) finely chopped fresh dill
1/4 cup (0.5 ounce, 15 grams) finely chopped fresh mint leaves
3 cloves garlic, finely chopped
1/2 cup (120 milliliters) olive oil
2 tablespoons apple cider vinegar
Salt + pepper to taste
Mix all of the ingredients together in a bowl and stir with a fork until well-blended. Add more salt, vinegar or pepper as needed.
Store in an airtight container in the refrigerator.
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