Cilantro-Arugula Chimichurri

IMG_3976

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.”

IMG_3997

 

Dana white nutrition logo

Cilantro-Arugula Chimichurri

cilantro-arugula chimichurri
Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. 
0 from 0 votes
Course Appetizer, Side Dish
Servings 2 cups
Diet Gluten Free, Vegan, Vegetarian

Ingredients
  

  • 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
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Better Chicken Nuggets

Some evenings making dinner just seems too overwhelming! But I’ve noticed that my lack of enthusiasm can easily spill over to my kids’ desire to

Read More »

Smashed Butter & Herb Parsnips

Serves: 8 Ingredients: 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil ½ cup low sodium vegetable broth or water 2 pounds parsnips, scrubbed

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.