About the Recipe
This arugula chimichurri is a herbaceous, flavorful condiment that you'll want on everything! It is so versatile and so delicious.
Ingredients
2 cups fresh arugula
1 cup fresh parsley
2 large garlic cloves, roughly chopped
2 tablespoons pickled jalapeños + 1 tablespoon pickled jalapeño juice
2 tablespoons red wine vinegar
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
½ cup extra virgin olive oil
Preparation
In the bowl of a food processor add the arugula, parsley, garlic, jalapeños, jalapeño juice, red wine vinegar, salt and pepper.
Process the mixture in short, on-second pulses 5-10 times until everything is coarsely chopped.
With the motor running on low, stream in the olive oil via the feed tube until the mixture is smooth, about 10-15 seconds.
Taste and season with a pinch more salt and pepper, if needed.
Use on chimichurri bowls, roasted vegetables, flank steak, lamb chops, grilled chicken or tacos
Store in an airtight container or mason jar up to one week.