How should I store this chimichurri sauce?

Store in an airtight container or mason jar in the fridge up to a week. Another idea is to fill an ice cube tray with about two tablespoons of chimichurri per section. Freeze and then pop the chimichurri cubes out and keep in a container or Ziploc bag in the freezer. Every time you need a quick marinade or burst of flavor, use 1-3 of the cubes!

How can I adjust the spice level?

The heat comes from the pickled jalapeños. To make it more spicy, add more jalapeños or a pinch of red pepper flakes. To make it less spicy omit the jalapeños or use less.

Can I add other fresh herbs?

Absolutely. I recommend cilantro, spring onions and oregano.

What could I use instead of red wine vinegar?

Lemon juice and lime juice would work well- I’d probably opt for one tablespoon instead of two.

Arugula Chimichurri Sauce Recipe (5 minutes + 6 ingredients!)

Name: Arugula Chimichurri
Prep time: 5 min
Cook time: PT-492051H52M45S
Total time: 5 min
Cuisine: Latin American
Ingredients: 2 cups fresh arugula; 1 cup fresh parsley; 2 large garlic cloves, roughly chopped; 2 tablespoons pickled jalapeños + 1 tablespoon pickled jalapeño juice; 2 tablespoons red wine vinegar; ½ teaspoon kosher salt; ½ teaspoon fresh cracked black pepper; ½ cup extra virgin olive oil

Description

This arugula chimichurri is a herbaceous, flavorful condiment that you’ll want on everything! It is so versatile and so delicious, I hope you love it as much as I do.

Ingredients

Units Scale

2 cups fresh arugula
1 cup fresh parsley
2 large garlic cloves, roughly chopped
2 tablespoons pickled jalapeños + 1 tablespoon pickled jalapeño juice
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup extra virgin olive oil

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Instructions

In the bowl of a food processor add the arugula, parsley, garlic, jalapeños, jalapeño juice, red wine vinegar, salt and pepper. Process the mixture in short, on-second pulses 5-10 times until everything is coarsely chopped.

With the motor running on low, stream in the olive oil via the feed tube until the mixture is smooth, about 10-15 seconds.

Taste and season with a pinch more salt and pepper, if needed.

Use on chimichurri bowls, roasted vegetables, flank steak, lamb chops, grilled chicken or tacos.

Store in an airtight container or mason jar up to one week.

Notes

Refer to above blog post for ingredient substitutions, more ideas for what to use chimichurri on and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly.

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Nutrition

Serving Size: 1 tablespoon
Calories: 84
Sugar: 0.2 g
Sodium: 55.7 mg
Fat: 9.4 g
Carbohydrates: 0.7 g
Fiber: 0.3 g
Protein: 0.3 g
Cholesterol: 0 mg