Chimichurri is a very versatile sauce. It pairs great with grilled proteins, as a base for a salsa verde, or even as a salad dressing. I prepare the sauce towards the end due to the amount of vinegar traditionally used and it doesn’t have a long shelf life.

INGREDIENTS

• 1 Cup Olive oil
• ½ cup Red Wine vinegar
• 1 Pint Arugula
• 1 Pint Cilantro
• 1 Oz Garlic cloves
• 1 teaspoon Red Chili Flake
• 1 Tablespoon Kosher Salt

DIRECTIONS

1. Rinse cilantro and arugula. Pat dry to remove excess water.
2. In blender add the vinegar first and then remaining ingredients except the oil. Blend until smooth. (This sauce is done in many ways, sometimes served broken or emulsified)
3. Slowly add the oil mixing on medium speed until all oil is added. Taste and adjust salt if needed.