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.
arugula garlic chimichirri
a spicy little arugula chimichurri for all your saucy needs
- 2 cups tightly packed arugula
- ½ cup avocado oil
- 2-3 cloves of garlic, roughly chopped
- 2 tblsp red wine vinegar
- 1 tsp Redmond Real Salt
- ¼-½ tsp chipotle chili flakes, opt
- ½ tsp fresh ground black pepper
- In 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.
- Enjoy 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.