This sauce is beyond. Beyond reason. Beyond flavor. Just beyond. Use it as a marinade, a dip, a sauce. Pour it on anything: meat, fish, your face. As long as it’s blueberry season, it should be chimichurri season in your fridge.
Of course Charlotte just whipped this up out of nowhere – in case you haven’t caught on, the girl has flavor flair. This dish is super bright and zingy with a delicious bite from the garlic, vinegar and lime, and a rounded out sweetness from the honey. Oh, and it seriously takes about 19 seconds to make.
As we’ve been blueberry picking at King Family Farm the last few weekends, we have a surplus of fresh blueberries in the house. Which is great, as they are consider a perfect food, a ‘superfood,’ meaning it has a high phytonutrient content with a ton of health benefits. For instance, did you know blueberries have the highest antioxidant capacity of ALL fresh fruit? They can also prevent cancer and heart disease, aid in digestion, preserve vision and brain health, ward off free radicals and help you lose belly fat. Showoffs. And while all that is well and good and all ….it wouldn’t mean a lick if they didn’t taste so damn delicious.
I have a feeling this recipe will become one of your favorites, as it is mine. Toss it with proteins, pour it over rice, stick some plantain chips in it and call it a dip. It doesn’t matter how you eat it, just get it in your face.
Recipe by Charlotte Abrams
makes 1 cup
3/4 cup blueberries
1/2 cup cilantro
1/4 cup extra virgin olive oil
1 teaspoon coarse salt
1 tablespoon honey
2 tablespoons white wine vinegar
1 tablespoon lime juice
2 scallions, rough chop
2 garlic cloves, smashed and peeled
Combine all ingredients except water in bowl of food processor or blender. Process until smooth. Add 1 tablespoon water, if needed, to reach desired consistency.