Image may be NSFW.
Clik here to view.
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.”
Cilantro-Arugula Chimichurri
Makes about 2 cups
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
Zest and juice of 2 limes
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.
Nutrition Per Tablespoon: Calories: 48; Total Fat: 5 grams; Carbohydrates: 2 grams; Sodium: 36 milligrams
Image may be NSFW.
Clik here to view.