Levantine Chimichurri

This is a dip that I love. You can enjoy as a dip with your lunch for your veggies or proteins. This is a great dip filled with anti-oxidants, vitamins and aids with digestion. You can enjoy with a slice of sourdough bread. If you reside in Kuwait I highly recommend my friends at 48east bakery, Zainab worked hard on choosing and importing a great variety of grains. I used here two of the previous recipes, the Spice Mix and the Pickled Shallots. A tip for extra complexity of flavor and pop of color, well here I added one small green bell pepper, I would recommend using half a red one and half a green one, I only had green bell pepper today, it still tastes awesomely. Another tip is: if you are meal prepping, make the dressing separately and mix in when you are about to have it so the green doesn’t wilt and go dark. A third tip: if you are adding the optional garlic to the dressing and you have a problem digesting it or don’t want the garlic breath of after taste, then do the following: Cut in half lengthwise and remove the garlic germ, the sprout. Deal with the garlic first, so chop or mince and let it sit in the apple cider vinegar for a bit that will neutralize it. Raw garlic has great benefits, please don’t shy away from using it. Choose organic when possible.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.