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Walnut Chimichurri

Ingredients

  • 2 cups raw baby spinach RMJ: we used one bunch of regular
  • ¼ cup parsley, stalks included
  • 1 tsp. dried oregano
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp. honey
  • ½ tsp. red pepper RMJ: start with a ¼ tsp., and then adjust to taste
  • ¼ cup toasted walnuts

  • salt to taste
  • 4 5- oz. salmon filets, patted dry and brushed lightly with olive oil

Instructions

  1. Combine spinach, parsley and oregano in a blender or food processor until finely chopped. Drizzle in olive oil and balsamic vinegar, then blend to combine. Add honey, red pepper and walnuts, pulse until combined then season to taste with salt.
  2. If using as topping for salmon, preheat the oven to 425ºF before you start on the chimichurri. Once the dip is completed, roast, grill or pan-fry it to your preferred doneness and top with the chimichurri sauce. Serve hot.