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The Salty Dog's Blog

Dill Chimichurri

Posted by Didi Davis on

This green sauce, originally from Argentina, is happily used with grilled or roasted meat. We've changed it a bit, using dill in place of the typical oregano, to add a colorful garnish to fish or chicken. We've also added capers, if you like for a touch of tartness. The sauce will keep in the refrigerator for about 2 days. It is also a nice topping for rice or potatoes.

2 tablespoons white wine, red wine, or sherry vinegar
Sea salt to taste
1/2 cup olive oil
2 scallions, sliced or shallots, minced
1/4 cup freshly chopped dill
1/4 cup freshly chopped parsley
4 cloves garlic. minced
2 tablespoons capers, rinsed and drained, optional
Freshly ground black pepper to taste
Ground chile pepper to taste, such as cayenne or de arbol

Place vinegar in a bowl and add some sea salt, about 1/2 teaspoon. Stir to dissolve. Slowly whisk in the olive oil until blended. Add remaining ingredients and stir well. Cover and let rest at room temperature for about 1 hour to develop flavors. Whisk and spoon over grilled fish or chicken, or any type of rice or potatoes.

Recipe and Photograph Copyright Deirdre Davis 2016
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