Dill Chimichurri Sauce

Dill chimichurri sauce. Photo by Keri White

The other night, my husband took the marinated turkey tenderloin out to the grill and asked about a sauce: “Turkey can get kinda dry — do you have a sauce to dress it? Maybe that green spicy one you make — chimichurri?”

Well, I didn’t love having a last-minute request shoved out there, and I certainly could have slung back “It won’t get dry if you grill it properly,” but I’m generally conflict-avoidant and am nothing if not nimble in the kitchen, so I perused my stores — “Sorry, no fresh parsley, so chimichurri’s out.” He replied, “Didn’t you get fresh dill at the farmers market? Use that.”

I considered this suggestion skeptically, but figured, “What the hell?” Boy was I glad I did! The sauce was fresh and summery and the perfect accompaniment to the meat. I have since used the leftovers on tuna salad, grilled chicken and stirred into rice.

Dill Chimichurri Sauce
Makes about ¾ cup

handful fresh dill
3 scallions, white and green parts
1 clove garlic
1 teaspoon chopped jalapeno (or a few squirts of your favorite hot sauce)
2 tablespoons red wine vinegar
¼ cup olive oil
A few pinches of salt, to taste
¼-½ cup cold water (adjust to your preferred consistency)

Place all the ingredients except the water in a blender and puree them until smooth. Add the water gradually and continue pureeing until the sauce reaches the desired consistency.

Taste for seasoning, add salt if needed, and serve alongside grilled meat or fish, or use it to top veggies or grains.


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