Arugula chimichurri
Arugula chimichurri. Arugula Chimichurri is a healthy, tangy cruciferous rich version of the classic Argentinian condiment for steak that's become a staple all over Latin America. While it's usually made with parsley and cilantro, we've substituted peppery arugula for an easy way to increase your intake of cruciferous veggies. Health Benefits of Arugula Chimichurri Arugula is packed with nutrients, both water-soluble and fat-soluble. Arugula Chimichurri Sauce This delicious take on a traditional chimichurri sauce replaces the usual parsley for arugula which adds an extra peppery bite to this spicy sauce. Adjust the spice easily by adding more, or less, red pepper flakes. To cook Arugula chimichurri you need 7 ingredients and 2 steps easily.
The ingredients needed to make Arugula chimichurri:
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4 oz of box baby arugula
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1 cup of extra virgin olive oil
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1/3 cup of red wine vinegar
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4 cloves of garlic
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1 tsp of sea salt
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1/2 tsp of crushed red pepper
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of Fresh ground peppercorn medley
Steps to make Arugula chimichurri:
- Add all ingredients to food processor and chop.
- Serve with chicken, pork, beef, fish, shrimp, etc.
And the great news is, all you need to do to prepare it, is throw all the ingredients in a blender buzz, buzz, buzz, and boom! Originating in Argentina and Uruguay, Chimichurri is an uncooked condiment that is typically served brushed, basted, or spooned onto food as it cooks. It may also be served on the side or used as a marinade (because, trust me, best marinade ever). Being latin I have tried many different Chimichurri recipes, I added lots more garlic, lots more Parsley and half the salt. This recipe needs a lot of work..
