Cilantro-Arugula Chimichurri

Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA  – most of the ingredients came right from the box and into the food processor. Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. As one of my friends put it, it’s “eyes rolling back in my head good.”

Cilantro-Arugula Chimichurri

Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. 

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Course Appetizer, Side Dish

Servings 2 cups

Diet Gluten Free, Vegan, Vegetarian

Ingredients

  

1x2x3x

• 1 clove garlic
• 1 bunch arugula about 2 cups
• 1 bunch cilantro
• 3 green onion white and green parts
• 1 small jalapeno pepper cut in half
• 2 limes Zest and juice
• 1/2 cup rice vinegar
• 3/4 teaspoon kosher salt
• 3/4 cup extra-virgin olive oil

Instructions

 

• Place garlic in a food processor and pulse until chopped.
• Add arugula, cilantro, green onion, jalapeno, lime, salt and vinegar and process again until all ingredients are well combined.
• Transfer to a bowl and whisk in olive oil.
• Allow to sit for at least one hour for flavors to marry. Store in the refrigerator for up to 1 week.

Nutrition

Serving: 1TbspCalories: 48kcalCarbohydrates: 2gFat: 5gSodium: 36mg

Keyword chimichurrir, cilantro arugula chimichurri

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