Arugula Chimichurri is a healthy, tangy cruciferous rich version of the classic Argentinian condiment for steak that’s become a staple all over Latin America. While it’s usually made with parsley and cilantro, we’ve substituted peppery arugula for an easy way to increase your intake of cruciferous veggies. The result is a punchy, fresh green sauce that brings with it a bright, intense flavor that will compliment any meat, from chicken to turkey to fish. Enjoy!
- Add red wine vinegar, garlic, cumin red pepper flakes and arugula to the bowl of a food processor and blend until a paste forms.
- With the motor running, slowly drizzle in olive oil until incorporated. Season with salt and pepper.
- Drizzle generously across cooked meat of choice.
¼ cup red wine vinegar
4 cloves garlic
½ teaspoon ground cumin
½ teaspoon red pepper flakes (optional)
2 cups arugula
¼ cup olive oil
salt and pepper to taste