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.”



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Cilantro-Arugula Chimichurri

cilantro-arugula chimichurri
Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. 
5 from 1 vote
Course Appetizer, Side Dish
Servings 2 cups
Diet Gluten Free, Vegan, Vegetarian


  • 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


  • 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.


Serving: 1TbspCalories: 48kcalCarbohydrates: 2gFat: 5gSodium: 36mg
Keyword chimichurrir, cilantro arugula chimichurri
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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