Chimichurri is a traditional green sauce used as a beef marinade. It is native to Argentina, and is traditionally made with parsley, garlic, oil, oregano and vinegar. Today there are a number of variations. For this one I used arugula and cilantro. Arugula is a leafy green very high in cancer fighting phytochemicals, as well as being high in many vitamins and minerals.
Arugula is a summer green and has a cooling and hydrating effect on the body to help combat the heat of summer. Cilantro, or coriander, is an herb also high in phytonutrients, with numerous healing properties including being an anti-inflammatory and helping with high cholesterol levels. This sauce can be used as a salad dressing, condiment, or as a marinade for meats or tofu.
Ingredients and instructions
3 cups packed arugula
1 cup fresh cilantro, including stems
1/4 cup olive oil
3 – 4 tablespoons fresh lime juice
3 garlic cloves
1 teaspoon dried oregano
1/4 cup red wine vinegar
Salt and pepper to taste
Place all ingredients in a food processor and process until smooth. Enjoy the fresh and unique flavor of this arugula chimichurri. Let us know how you use it!
*Notice the cap on the Mason jar. We are continually pleased with the variety of Mason and Ball jars these caps fit. They make storing, serving, and transporting food so easy. You can find them here.
Recipe by Michelle