Chimichurri is a Argentinian sauce that is normally served with steak, but I think its delicious on pretty much anything from eggs to pizza! Traditionally it has oregano and parsley but for the summer I prefer to add basil. A combination of all three would also be really good. Here I've paired it with some whipped ricotta as a dip for roasted vegetables. Its great as an appetizer or a side dish!
Ingredients -
Assorted vegetables of your choice such as sweet potatoes, carrots, zucchini, cauliflower, eggplant, asparagus, and radishes 2 cups whole milk ricotta 1 tsp salt
1 recipe chimichurri - see below
Preheat the oven to 425. Wash all the vegetables and cut into shapes for roasting - carrots and zucchini in half crosswise and then into quarters lengthwise, sweet potatoes and eggplant into steak fries, cauliflower into florets, radishes in half lengthwise, asparagus left whole. Lightly coat the vegetables with olive oil and season with salt and pepper. Arrange in groups in a single layer on sheet trays. Place in the oven and roast until all the veggies are nicely browned and softened but not mushy.
For the ricotta -
Add The ricotta and one tsp of salt to a food processor and blend until the ricotta is smooth and creamy. Adjust the salt to taste. Transfer to a serving bowl.
For the chimichurri -
1 bunch parsley - leave and small stems only, remove the larger stems
1 large container basil - leaves only 1 tsp salt 1 clove garlic
1/2 tsp red pepper flakes 3T red wine vinegar 1/2 cup extra virgin olive oil
Combine all ingredients, except the olive oil, in a food processor. Pulse a few time to roughly chop everything then with the motor running add the olive oil and process until everything is well combined but not pureed. Let sit for 15 minutes so the flavors can develop.
To serve -
Arrange the roasted vegetables on a large platte. Top the ricotta with the chimichurri and serve along side the roasted vegetables for dipping.
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