When I was 25, I was privileged to spend 2+ years living and working in Buenos Aires, Argentina. I was already a vegetarian by then so all the infamous “parilladas” or steakhouses didn’t excite me, but I certainly went to many throughout my stay, often as part of the requisite hosting tourist friends stopping through and eager to try the famed Argentine steak. What did excite me, however, were the succulent veggie side dishes, and one that always stood out above the rest was the chimichurri dip, an herby, garlicy, olive oil rich drip that is bright and fresh and a treat for the the senses. Many years later, I was craving some chimichurri with warm baked pita chips and recreated a vegan version with parsley, cilantro, garlic, walnuts, olive oil and some spices. It was the perfect fragrant, warming treat on this grey rainy day in SF. It is delicious simply spread on warm bread, but could also be a great accompaniment to veggies (cooked or raw), pasta and more. Enjoy!
1. 1/2 bunch of cilantro
2. 1/2 bunch of parsley
3. 2 garlic cloves
4. 1/2 cup or 1 ramekin of walnuts
5. 1/2 cup of olive oil
6. squeeze of lemon
7. salt and pepper to your taste preferences
8. Optional: add 1 tbspn nutritional yeast if you want to add a slight cheesy flavor (I did and really liked it).
Directions- Chimichurri: Put all ingredients in a food processor and pulse until it’s well blended but still has a slight chunky consistency. Top with extra olive oil and salt if needed.
For warm pita chips, I like to use whole wheat pita, cut into triangle wedges, brush with olive oil and salt and bake on 400 for a couple minutes per side until they get nice and toasty. They are so moist and delicious straight out of the oven!