This light, tangy and full-flavored Arugula Chimichurri is super versatile! Use this compliant whole30 sauce to add extra flavor to grilled meats, smashed potatoes, roasted vegetables, cauliflower rice or top this lovey green stuff on some fried eggs! Add to Whole30 Mayo for a zesty aioli!
I love herbs.
I love a good sauce.
This one is packed full of herbs, veggies, nuts and healthy oil. Put this on everything....
I've made many versions of this chimichurri over the years, but this one might be my favorite. I was inspired to create some great sauces while doing Whole30 that are versatile, easy to make, and easy to freeze. You can easily make a batch of this chimichurri and freeze it for up to 6 months. Just thaw before use and refreeze if needed!
What is Chimichurri?
Chimichurri is a popular condiment used in Argentina. Traditionally, a raw sauce and table condiment made of spices, oil and herbs, to accompany grilled and roasted meats. Its versatility lends itself to fish, potatoes, veggies and even makes a great salad dressing.
Gather Together
- 2 cups fresh arugula, lightly packed, or a combo of spinach and arugula
- ½ cup fresh basil leaves
- ½ cup chopped chives or green onions
- 1-2 sprigs fresh tarragon, leaves only
- ⅓ cup almonds, walnuts, or other nuts of your choice
- 1 large clove garlic
- ½ teaspoon red chili flakes (adjust to taste)
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- ½ to ¾ cup olive oil, or enough to reach desired consistency
The Process
Roughly chop the ingredients and add to a food processor. Leave out the olive oil and vinegar here.
Blend until roughly chunky.
Add oil and vinegar and blend until a rough paste forms. Thats all!
Substitutions
- Nut Allergy: Substitute the almonds or nut of choice with pumpkin or sunflower seeds.
- Herbs: Use any herbs you want! Get creative here...it's your food and your sauce!
- Herbs to consider: Parsley, cilantro, thyme, dill, basil, mint, tarragon.
Great Herb Combos:
- Cilantro + mint
- Parsley + basil
- Tarragon + thyme + Dill
What's your favorite combination?
How to Serve
- Use this as a marinade for chicken, fish or veggies. Then grill or roast away!
- Use as a sauce on Flat Iron Steak or Roasted Chicken.
- Spoon it on top of a burger.
- Make flavorful chimichurri chicken meatballs.
- Mix with mayonnaise to make a chimichurri aioli or butter to make a chimichurri butter.
Storage + Shelf Life
Cover an store in the refrigerator for up to 7 days.
Freeze in a freezer safe container for up to 6 months. Defrost before use.
Recipe
Recipe: Arugula Chimichurri
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
Ingredients
- 2 cups fresh arugula (or a combo of spinach and arugula) lightly packed
- ½ cup fresh basil leaves
- ½ cup chopped chives or green onions or a combo of both!
- 1 sprig fresh tarragon leaves only, optional, but highly recommended
- ⅓ cup almonds walnuts, or other nuts of your choice. Sub with pumpkin seeds or sunflower seeds for nut allergies.
- 1 large clove garlic
- ½ teaspoon red chili flakes adjust to taste
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- ½ to ¾ cup olive oil or enough to reach desired consistency
Instructions
- In a food processor, add 2 cups fresh arugula, ½ cup fresh basil leaves, ½ cup chopped chives or green onion, the leaves from 1 sprig of fresh tarragon (if using), ⅓ cup almonds or walnuts, 1 large clove of garlic, ½ teaspoon red chili flakes, and 1 teaspoon kosher salt. Pulse until the mixture is finely chopped but still textured.
- Add 2 tablespoons red wine vinegar and ½ cup olive oil, then pulse again until the mixture comes together. Scrape down the sides as needed. If you prefer a looser sauce, add up to ¼ cup more olive oil until you reach a spoonable, slightly loose consistency. *See photo above in the body of the post for reference if needed.
- Cover and store in the refrigerator for up to 7 days. Freeze for up to 6 months. Defrost before use.
Aldona
I followed this recipe exactly. It is such a colorful fresh tasty sauce! I put it over grilled chicken and flank steak. Every bite was eaten! My family loved it!
Big Mahalo!
Suzie J.
Thank you for the wonderful comment Aldona! I'm so glad you and your family loved it! 🙂
Allie
I loved this sauce! Bright, tangy, garlicy goodness. Will be putting on everything. Added it to a pasta dish and also for dipping pita. Yum!
Suzie J.
I'm so glad you loved it! Thank you for the wonderful rating. 🙂