Califonia Bountiful
Side Dish






Put this walnut caper chimichurri on everything

"We think this is an entertaining workhorse," Paige Nies said.

Amanda Leveroni and Paige Nies
Bacio catering, carryout and eatery, Chico


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Ingredients

1/4 cup chopped fresh parsley
1/4 cup walnut pieces, roasted and chopped
Zest and juice of 1 lemon
1 tbsp. chopped fresh thyme
1 tbsp. diced, preserved lemon (see note)
1 tbsp. capers
1 tsp. kosher salt
Pinch black pepper
Pinch red pepper flakes
1/2 cup olive oil

Instructions

Stir together all ingredients in a bowl and mix in olive oil; can be refrigerated up to 5 days. Top crusty crostini with it or spoon it over grilled meats, roasts or soft cheeses. Also delicious as a vegetarian or vegan main dish on roasted cauliflower steaks.

Note: Preserved lemons—whole or sliced lemons that have been pickled in salt, peppercorns and bay leaves—add a briny, tart element to recipes. You can buy them, make your own or, in a pinch, use 2 tbsp. lemon zest and increase salt to 1 1/2 tsp.

Makes 1 cup

Photo: © 2020 Frank Rebelo




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