Green Olive Chimichurri
★☆☆☆☆
Ingredients
- ½ cup roughly chopped California green olives
- ½ cup chopped parsley
- ½ cup sliced green onions
- ½ cup olive oil
- 2 tablespoons minced basil
- 1½ tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
Instructions
- 1. Mix all of the ingredients in a medium mixing bowl.
- 2. Add half the mixture to a food processor and blend, then return the blended mixture to the mixing bowl, combine, and set aside.
- 3. This sauce can be made ahead and stored in the fridge for four days. Before using, leave it on the counter to bring it up to room temperature.
This bright and crave-worthy chimichurri variation incorporates green olives for a briny twist on the classic. Can be served on almost anything. The partial blending technique creates an interesting texture contrast. Store refrigerated for up to 4 days and bring to room temperature before serving.
Wine Pairing: Crisp White