Can somebody please tell me that this is not soup and I should not eat it by the bowl full.
If you’ve never made Chimichurri, let this be your sign to drop everything and make a batch. It is insanely easy to make and any version I’ve ever tried truly is a flavour explosion. This Arugula Chimichurri is no exception to that.
Whenever I make a batch at home it does not last long. We eat it on everything… it’s traditionally eaten on grilled meat (lamb, steak & chicken are faves), but it’s also amazing on vegetables… in rice bowls… it makes pizza absolutely sing… and it makes a killer pasta salad. I even use it as salad dressing!
Anything Special You Need to Know About this Arugula Chimichurri?
*I believe this to be a super healthy addition to anything you put it on. It’s really kind of a superfood isn’t it? Extra virgin olive oil, garlic, red wine vinegar, tons of fresh green herbs, red pepper flakes… so many good things! It’s also vegetarian (vegan actually), and gluten free (probably even keto but you’d have to ask somebody else about that).
*As good as chimichurri is on its own, it also makes an amazing aioli dip that is absolute perfection on fries or roasted potatoes. To make chimichurri aioli just stir a big spoonful into a blob of mayo and dip away.
*I usually make my chimichurri in the blender, but a food processor works just as well and if you want to get super authentic use a mortar & pestle.
*If you like to geek out on the origins of your food you must read this article about Chimichurri.
You sure can! It actually freezes very well and keeps well in the freezer for a few months or more. Just place it in a freezer bag or an airtight container. If I’m using a container I usually put a layer of plastic wrap on the surface of the chimichurri before putting the lid on.
I keep it in a glass jar and it lasts a good 2-3 weeks.
The answer is: it depends. This version can go either way. If you want it mild, just omit the red pepper flakes and take the seeds out of the jalapeno. If you want it spicier, leave all the seeds in and increase the red pepper flakes. I like it somewhere in the middle.
Arugula Chimichurri with Jalapeño
- 1/2 shallot chopped
- 2 garlic cloves
- 1 jalapeño chopped (seeded, or not)
- 1/3 cup red wine vinegar
- 1 cup arugula
- 1/4 cup parsley
- Pinch red pepper flakes
- 1/2 cup olive oil
- Add the shallot, garlic and jalapeño to a food processor or blender and pulse until finely minced.
- Add in the red pepper flakes, vinegar, 1 tsp salt, arugula and parsley. Pulse until combined.
- Add in the olive oil and process until well combined but still has texture.
Let me know what you think!
If you like this Arugula Chimichurri with Jalapeño Recipe you must try my Creamy Goma (Sesame) Dressing Recipe. It’s also super easy and super tasty.