arugula garlic chimichurri

Chimichurri might possibly be our newest love language over here!! While we’ve always been pesto fans (like this one) we have a new found love for the tang that chimichurri has that pesto typically doesn’t. And while you may already know this, an explanation as to “why” is coming!

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 from Argentina. Most cultures probably have something very similar as it’s a great way to use up greens/herbs that are a bit wilty. The little tang from the use of vinegar kicks chimichurri up to a whole new level, however and it’s unremarkable what it does to the flavor of the foods you use it on. Red wine vinegar is traditional, but I’m thinking that even a zangy coconut vinegar might also be quite tasty.

Let’s say you don’t care for arugula, you can most certainly use parsley or even a combo of both. Want it more garlicky? Brilliant, add more garlic and make it a little bit more spicy! Your taste buds will know when you’ve come up with a the perfect combo because you’ll find yourself reaching for the jar in the fridge for every meal of the day.

Chimichurri can basically be used on most anything, ok maybe not chia pudding, but literally almost anything else.