Green Olive Chimichurri
★☆☆☆☆
Ingredients
- ½ cup roughly chopped California green olives120 ml roughly chopped California green olives
- ½ cup chopped parsley120 ml chopped parsley
- ½ cup sliced green onions120 ml sliced green onions
- ½ cup olive oil120 ml olive oil
- 2 tablespoons minced basil30 ml minced basil
- 1½ tablespoons lemon juice20 ml lemon juice
- 1 tablespoon red wine vinegar15 ml red wine vinegar
- 1 teaspoon minced garlic5 ml minced garlic
- ½ teaspoon kosher salt2 ml kosher salt
- ½ teaspoon red pepper flakes2 ml red pepper flakes
- ¼ teaspoon dried oregano1 ml 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 — Sauvignon Blanc — the herbaceous notes and bright acidity complement the parsley and citrus while standing up to the briny olives