Chimichurri is a staple South American condiment that originated in Argentina, then spread like wildfire because A) it’s descrumptious, and B) it’s unbelievably easy to make. This bright, green sauce, made with puréed herbs (typically cilantro), garlic, spices. lime juice and oil, makes a fresh, flavorful accompaniment to anything grilled or roasted. For this version, in lieu of the traditional herbs, we used arugula. This salad green is often overlooked as an “herb” option, but it works wonderfully in this context, giving the sauce a distinct, peppery note that enhances the chimichurri and takes the flavor to a whole other level. (Side note: Arugula is also a fantastic option for pesto, Just an FYI.)
This sauce pairs perfectly with summer fare and comes together in a snap. It’s literally as simple as throwing everything on the ingredients list into a food processor and pulsing it down to a loose paste. As long as you have the ingredients on hand, you can throw this together quickly and enhance any weeknight dinner.
The possibilities don’t stop there, obviously. We already mention grilled or roasted options. These including steak, fish, poultry, pork, lamb, portobello mushrooms, and vegetable skewers, just to name a few. It also tastes great on crostini topped with some soft cheese.
Another fun idea is to fold some of the chimichurri into scrambled eggs. Add a little grilled ham and a glass of juice, and your breakfast will be fit for Dr. Seuss. Yeah, we went there.
Kyle even confessed that in a buzzed stupor, he stirred some into a Gin & Tonic. It was intended as a throwback to the Arugula Gin & Tonic, and while the garlic and spices were unconventional flavors in the cocktail, he swears that ultimately, it was a bright, refreshing addition that lent the desired herbaceous note and then some. It also stands as definitive proof that in our hands, virtually anything can be made into an alcoholic beverage. No applause, please. Just throw ice.
Store this sauce in the refrigerator in an airtight container and it should keep for about a week. Or so we’ve heard. Did we mention that you can add this to booze?
- 3 cups packed baby arugula (about 3.5 ounces)
- 4 garlic cloves, peeled
- 2 tablespoons white wine vinegar
- Zest and juice of one lime
- ¼ teaspoon red pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
- Pulse arugula and garlic in food processor until coarsely ground.
- Scrape down sides of food processor, then add vinegar, lime zest and juice, red pepper, salt and black pepper. Process until coarsely ground, about another 15 to 20 seconds.
- With motor running, stream in olive oil, scraping down sides of food processor as needed.
- Serve on EVERYTHING.
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