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.

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Step 1

If using garlic follow the tips I have for you in the description.

Step 2

Chop or mince the garlic and let it soak in the vinegar.

Step 3

Now chop all the veggies finely and mix them in a bowl.

Step 4

When chopping the greens, chop finely. Leaves and stalks go into the mixture.

Step 5

Mix the veggies and greens together.

Step 6

In a different bowl, whisk the dressing ingredients.

Step 7

When serving; mix the vegetables and the dressing.

Step 8

Top with toasted sesame seeds and pickled shallots.