Recipe Pistachio Dill Chimichurri

[The Late Night Gourmet]

Chimichurri is the South American cousin of pesto. I’m sure you can see the family resemblance. As with its Italian cousin, there are different ways to make a chimichurri. One distinguishing characteristic is the presence of vinegar. Mint isn’t always in chimichurri, but it’s mandatory when I make it. Likewise, nuts aren’t normally in this preparation, but again: my kitchen, my rules.

I thought the dill would overpower everything here, but the vinegar balanced it out nicely. And, the pistachios do come through with an earthiness that really works. I can see blopping some on steak or seafood (or, really, just about anything).

Ingredients

1 bunch dill
1 bunch mint
1/3 cup pistachios
2 cloves garlic, grated
1/2 cup olive oil
1/3 cup vinegar
1 teaspoon ground chile de arbol
salt to taste

Directions

1. Toast pistachios in a medium heat pan until fragrant, about 2 minutes, moving frequently to prevent burning.

2. Combine all ingredients except for half of the vinegar and oil in a food processor. Pulse to combine, scraping down the sides of the bowl occasionally. Add oil and vinegar until desired consistency is reached.