Arugula Garlic Chimichurri (Edit recipe)

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Chimichurri and pesto are very closely related and made with very similar ingredients. Fresh herbs, your favorite greens along with salt, garlic and typically olive oil. One hails from Italy (hello basil pesto) and the other possibly from Argentina. The little tang from the use of vinegar kicks chimichurri up to a whole new level however and it’s remarkable what it does to the flavor of the foods you use it on.

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PREP TIME

10 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 8

Ingredients

2 cups Arugula, tightly packed
.5 cup Avocado Oil
3 - 4 whole Garlic, cloves, roughly chopped
2 Tbsp Red Wine Vinegar
1 tsp Sea Salt
.5 tsp Black Pepper
.25 - .5 tsp Chili Flakes, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a 3 cup food processor, add all ingredients in the order listed, or at least make sure the arugula is on the bottom.
Whirl away until all ingredients are well combined, unless you prefer larger pieces of garlic feel free to simply pulse away until you have the desired consistency you like, adding more avocado oi as needed.
Enjoy it on all the things! Such as: eggs, roasted veggies, grilled meats, roasted meats, baked potatoes. Use as a dipping sauce or even as a simple marinade.

Notes

If you prefer, you can also try lemon juice or another vinegar instead of the red wine vinegar. Be creative and see what flavor profiles you enjoy. You can also make this with cilantro, parsley etc. pick your favorite greens and give it a try.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	134
Fat:	14 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	291 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.