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Arugula Chimichurri Sauce in jar with spoon

Recipe: Arugula Chimichurri

A versatile green sauce used as a condiment, sauce or marinade.
5 from 9 votes

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Prep Time 5 minutes
Total Time 5 minutes
Course Condiments
Cuisine Argentinian Inspired
Servings 8
Calories 70 kcal

Ingredients
  

  • 1 Cup Arugula fresh
  • 1 Cup Spinach fresh
  • Cup Almonds
  • ½ Cup Basil fresh, or herb of choice
  • ¼ Cup Chives fresh, chopped, or herb of choice
  • ¼ Cup Green Onion fresh, chopped
  • 1 Clove Garlic
  • ½ teaspoon Chili Flakes
  • 1 teaspoon Salt
  • 2 tablespoon Red Wine Vinegar
  • ½ - ¾ Cup Olive Oil to taste or desired consistency

Instructions
 

  • Add all ingredients except vinegar and oil to food processor. Pulse a few times until combined and chunky. Scape down the sides as needed to fully incorporate all the ingredients.
  • Add red wine vinegar and ½ cup extra virgin olive oil and blend until a chunky, thin paste forms. Scrape down the sides as needed. Add more olive oil if you want a thinner consistency. *See photo above for guidelines if needed.
  • Cover and store in the refrigerator for up to 7 days. Freeze for up to 6 months. Defrost before use.

Nutrition

Serving: 1tablespoonCalories: 70kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 1gTrans Fat: 1gSodium: 626mgPotassium: 103mgFiber: 2gSugar: 1gVitamin A: 696IUVitamin C: 3mgCalcium: 42mgIron: 1mg
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