You can’t really see the blueberry chimichurri on our ropa vieja dish from our Common Threads lunch, but its there giving the whole thing an unexpected, fresh kick. We love it on pretty much everything, especially grilled meets or fish!
Yield: 3 cups
1 pint container Blueberries, halved
¾ cup White Asparagus, peeled and sliced
¼ cup Spring Onions, thin sliced
2 Tbsp Sorrel, rough chopped
2 Tbsp Parsley, rough chopped
1 Tbsp Cilantro, rough chopped
1 Tbsp Basil, rough chopped
¼ cup Nicoise Olives, rough chopped
¼ cup Fish Sauce
1/3 cup Red Wine Vinegar
½ cup Extra Virgin Olive Oil
Mix all ingredients together. Serve with grilled meats or fish!