Owen has been napping really well lately, and I’ll take credit for it. Now that the weather is warm, I’ve been bringing him to a large park by the Hudson River in Tarrytown. The playgrounds are nice, but my favorite part is the field of rolling hills beside them.
We bring a ball and I get him running up and down those hills until he’s ready to collapse. It feels a little like my high school track workouts, but the payoff is worth it: he sleeps soundly for about an hour and a half.
So what did I do with that stretch of quiet time last Sunday? I made chimichurri—though not the runny, herb-only kind. We were firing up the grill for the season and I wanted a thicker, creamier sauce to accompany a platter of smoky, charred vegetables.
Traditional chimichurri is bright and thin, which is wonderful, but I wanted something I could dollop on grilled eggplant rounds or spread inside a charred pepper. After checking the pantry, I found a can of white beans and the idea came together.
This version sits somewhere between a sauce and a dip. It’s fantastic with grilled vegetables and would also be great with shrimp. Use it as a sandwich spread or serve it as a summer appetizer with pita chips or fresh crudités. Stored in an airtight container, it will keep for about a week in the refrigerator.
White Bean Chimichurri
Makes about 2 cups
1 (15-ounce) can white beans, rinsed and drained
1 cup packed fresh parsley
3 garlic cloves, peeled and chopped
3 tablespoons red wine vinegar
1 tablespoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
2–4 tablespoons warm water
Place the white beans, parsley, garlic, red wine vinegar, oregano, salt, and red pepper flakes in a food processor. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil to emulsify the mixture. Add warm water, one tablespoon at a time, until the chimichurri reaches a smooth, creamy consistency. Transfer the sauce to an airtight container and refrigerate for up to a week.