My arugula is running wild. It slowly crept in and is now a thick, unruly patch threatening to take over my garden bed. Since I can only eat so much salad, I opted to make a nice, bright sauce with the excess.
Chimichurri is a Latin American condiment, typically made with cilantro or parsley. This is a very simple (vegan!) version and easily adapted. I used arugula, but you could opt for any baby green or herb – or some combination – just make sure you keep the ratios of the recipe. To spice things up, throw in some red pepper flakes or an anchovy.
I slathered this all over chicken, but chimichurri would be equally delicious atop of steak or fish – you get the idea.
2 cups tightly packed baby arugula, rinsed and dried
2 large cloves of garlic, peeled
1/2 cup mild olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste
1. In a food processor, combine the arugula, garlic, a pinch of salt and half the oil. Pulse a few times, then slowly add the rest of the oil and blend til smooth. Drizzle in the lemon juice.
2. Remove the mixture from the food processor and adjust seasoning to taste. Add a little more oil to thin the mixture, if desired. Serve immediately or store in an airtight container in the fridge.