Owen has been napping really well recently, and I take full credit for it. Now that it’s finally warm out, I’ve been taking him to this big park by the Hudson River in Tarrytown. It has two nice play structures, but the best part is that it’s adjacent to a field of undulating hills.

We bring a ball and I make him run the hills over and over. I feel a little bad–it kind of reminds me of my track workouts in high school. But then we go home and he naps like a baby for an hour and a half.

And what did I do with that hour and a half this past Sunday? I made chimichurri (don’t worry–it didn’t take me the full 90 minutes!). We were planning to grill for the first time this season, and I wanted a sauce to accompany a huge platter of smoky, charred vegetables.

Of course, regular chimichurri is totally delicious, but it’s a rather thin sauce. I wanted something thick and creamy that I could dollop on rounds of eggplant or spread inside a grilled pepper. After rummaging through my cabinets I came up with a can of white beans.

This recipe is really like a sauce-dip hybrid. It’s absolutely delicious with grilled vegetables (and I think it would be really good with shrimp, too). You could use it as a sandwich spread, or as a perfect summer appetizer with pita chips or crudités. It will keep for about a week in the fridge.

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

In a food processor, combine the white beans, parsley, garlic, red wine vinegar, oregano, salt, and red pepper flakes. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil. Drizzle in the water 1 tablespoon at a time until the chimichurri is smooth and creamy. Transfer to an airtight container and store in the refrigerator for up to a week.