This South American inspired dip can also be used as a marinade or condiment for grilled meats and vegetables.
Mix 1 tablespoon Chimichurri Bread dip with 1/4 cup extra virgin olive oil. Serve with slices of warm crusty baguette bread or fried plantains.
For Pasta Dressing:
Mix 1 tablespoon Chimichurri Bread dip with 1/4 cup extra virgin olive oil. Add to 1 lb cooked, drained and cooled pasta. Stir in your favorite fresh vegetables. Top with 1/2 cup grated Parmesan cheese. Serve as a side dish or add cubes of cooked chicken for a main entree. Serve warm or cold.
For best flavor, let the dip set for 30 minutes at room temperature.
Unrefined sea salt, parsley, cilantro, herbs and spices