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Dill Chimichurri Sauce

by evh on April 23, 2012

Dill Chimichurri Sauce | LocalSavour.com

Dill Chimichurri Sauce

This weekend I got a little unconventional with my Chimichurri sauce. Traditionally, this Argentinian sauce or marinade is used to smother grilled meats and is typically loaded with parsley. With an overflow of fresh dill in the garden, I added a heavy handed amount into the Dill Chimichurri Sauce recipe and served it over an easy egg and cheese quiche – and believe me, I need easy in the kitchen right now with my poor broken foot, ouch! Dill, parsley, garlic, Texas olive oil and red pepper accompany this dish well making for a slightly lighter dinner fare on our already warm nights. Some prefer ketchup or straight up hot sauce over their eggs but this will be my new go to sauce. Double (or triple, why not?) the batch and freeze in ice cube trays to have on hand for an easy Sunday morning breakfast addition, a quick dinner sauce to grab on the fly or hold the mayo and add it to your favorite sandwich … sometimes unconventional can be just what the doctor ordered.

Dill Chimichurri Sauce
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Servings Prep Time
1 cup 10-15 minutes
Servings Prep Time
1 cup 10-15 minutes
Dill Chimichurri Sauce
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
1 cup 10-15 minutes
Servings Prep Time
1 cup 10-15 minutes
Ingredients
  • 3/4 cup fresh dill washed and rough chopped
  • 1/4 cup fresh parsley washed and rough chopped
  • 2 Tablespoons fresh oregano washed and rough chopped
  • 3/4 cup olive oil high quality
  • 1/3 cup red wine vinegar
  • 2 cloves garlic peeled
  • 2 teaspoon hot red pepper flakes more if you prefer hotter
  • 1/2 teaspoon sea salt
Servings: cup
Units:
Instructions
  1. Place all ingredients into a blender or food processor. Blend or pulse on high until well combined.
  2. Serve room at room temperature over grilled meats, eggs or on a sandwich. Store in an airtight container for up to three days or freeze in ice cube trays.
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