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Cilantro-Arugula Chimichurri
Serve as a dipping sauce or marinade for any type of grilled protein or vegetables.
5
from 1 vote
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Course
Appetizer, Side Dish
Servings
2
cups
Diet
Gluten Free, Vegan, Vegetarian
Ingredients
1x
2x
3x
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:
1
Tbsp
Calories:
48
kcal
Carbohydrates:
2
g
Fat:
5
g
Sodium:
36
mg
Keyword
chimichurrir, cilantro arugula chimichurri
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