Arugula Chimichurri

Do you ever get bored of the same old grilled meat or roasted fish? I love to upgrade this simple preparation of protein with different sauces and condiments, especially with my arugula chimichurri. It is herby, garlicky, and creamy with a little kick. Using arugula adds a peppery bite, which differs from the traditional cilantro and parsley mixture. This fresh and vibrant condiment is a go-to for me, and I know it will be for you too!

How To Prepare Arugula Chimichurri

The preparation for this chimichurri sauce is super simple. All you need is a food processor! First pulse the arugula and garlic together until they are coarsely ground. Second, add vinegar, lime zest, juice, red pepper, and salt, and continue to pulse for about 15 to 20 seconds. Next, leave the motor of the food processor running as you add the olive oil. Continue to process the mixture until the mixture is smooth (Note: adding the oil while the motor is running helps to emulsify the fat, making a more homogenous and cohesive mixture). And there you have it!

What If I Have Extra Arugula Chimichurri?

If you have extra arugula chimichurri, you can keep it in the fridge for up to 4 days. Because there is oil in this chimichurri, be sure to take it out 30 minutes before you plan on consuming it, so the olive oil liquifies. However, if you don’t foresee yourself finishing the chimichurri throughout the week, you can freeze pre-portioned cubes in an ice cube tray for up to 3 months!

How Else Can I Use Arugula Chimichurri?

As I have mentioned, you can use arugula chimichurri to top meat – flank steak is my favorite, or try it on chicken or fish. Whatever you prefer! You can also use the arugula chimichurri as a veggie dip, a dressing in sandwiches or as a spread on bread. 

Health Benefits of Arugula Chimichurri 

Arugula is packed with nutrients, both water-soluble and fat-soluble. From fiber, to calcium, to potassium, to folate, to vitamin C, to vitamin K and finally to vitamin A (phew!), there are so many benefits to eating arugula. These nutrients help with digestion, heart health, bone health, eye health, skin health, cell health, and nerve function. 

Remember to always pair greens and veggies with a fat – in this case the arugula chimichurri uses olive oil in the recipe – to help absorb the fat-soluble nutrients (vitamins A, D, E and K). Just knowing the benefits makes the arugula chimichurri even more delicious.

Similar Pages

For more condiments, dips and spreads, check out my Roasted Red Pepper Hummus, my Pistachio Pesto, and my Avocado Green Goddess Dressing

Resources

Whelan, C. (n.d.). What You Should Know About Arugula. Retrieved February 21, 2020, from https://www.healthline.com/health/food-nutrition/arugula

Arugula Chimichurri

Course Appetizer, Main Course, Side Dish, Snack
Keyword chimichurri, marinade, pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Author Abbie Gellman

Ingredients

  • 3 cups packed baby arugula about 3.5 ounces
  • 3 garlic cloves peeled
  • 2 tablespoons red wine vinegar
  • Zest and juice of one lime
  • ¼ teaspoon red pepper
  • ½ teaspoon salt
  • ¼ cup olive oil

Instructions

  1. Pulse arugula and garlic in food processor until coarsely ground.
  2. Scrape down sides of food processor, then add vinegar, lime zest and juice, red pepper, and salt. Process another 15 to 20 seconds.
  3. With motor running, add oil. Process until smooth.
  4. Serve on top of meat, poultry, fish, or vegetables. Use as a dip for vegetables and bread.
    arugula chimichurri prep

Recipe Video

About The Author
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