Chimichurri Dressing

A healthy, vibrant green dressing with zest!
Chimichurri is a piquant sauce or marinade (in South American and Mexican cooking) ~
I’ve used the ingredients and created this dressing.

Salad Wedge with Chimichurri Dressing, Feta, Radishes and Pepitas

Ingredients

  • 1 ½ cups fresh parsley leaves, washed and dried (thins stems ok)
  • ½ cup scallion, cleaned, 1" lengths
  • 2 medium fresh garlic clove, peeled
  • ¼ teaspoon hot chile flakes
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • 3 tablespoons fresh lime juice
  • 4 tablespoons extra virgin olive oil, divided
  • 6 low fat greek style yogurt

Instructions

  1. Place the first 7 ingredients in the carafe of a blender. Add half of the extra virgin olive oil - 2 T. Start on very low speed to blend, and slowly move to medium speed until the dressing is slightly pureed. Add the 6 T. yogurt, and blend until almost smooth. With the motor running, drizzle in the remaining 2 T. of olive oil Refrigerate the dressing in an airtight glass container for up to two weeks.
  2. This is a thick dressing. If you would like to thin bit, add a T. of water or oil.
  3. Serve with my: Salad Wedge with Chimichurri Dressing, Feta, Radishes and Pepitas (see recipe.)
  4. This recipe may not be reproduced without the consent of its author, Karen Sheer.

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