Put this walnut caper chimichurri on everything

Amanda Leveroni and Paige Nies
Bacio catering, carryout and eatery, Chico

"We think this is an entertaining workhorse," Paige Nies said.

Ingredients

1/4 cup chopped fresh parsley
1/4 cup walnut pieces, roasted and chopped
Zest and juice of 1 lemon
1 tbsp. chopped fresh thyme
1 tbsp. diced, preserved lemon (see note)
1 tbsp. capers
1 tsp. kosher salt
Pinch black pepper
Pinch red pepper flakes
1/2 cup olive oil

Directions

Stir together all ingredients in a bowl and mix in olive oil; can be refrigerated up to 5 days. Top crusty crostini with it or spoon it over grilled meats, roasts or soft cheeses. Also delicious as a vegetarian or vegan main dish on roasted cauliflower steaks.

Note: Preserved lemons—whole or sliced lemons that have been pickled in salt, peppercorns and bay leaves—add a briny, tart element to recipes. You can buy them, make your own or, in a pinch, use 2 tbsp. lemon zest and increase salt to 1 1/2 tsp.

Makes 1 cup