Name: Garden Greens Arugula Chimichurri
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 2 cups Arugula, or other greens from your garden like cilantro, kale, or collards; 2 cloves Garlic; ¼ tsp Red Pepper Flakes; 1 pinch Black Pepper; 2 tbsp Olive Oil; ¼ cup Pompeian Red Wine Vinegar; 1 pinch Sea Salt; ½ cup Cilantro

Garden Greens Arugula Chimichurri

July 6, 2023

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Summertime is an easy time to get off track. Family BBQs, Fourth of July parties, and vacation “cheat days” can be hard to navigate, but there are ways to stay WW friendly while still having fun. One way is to spice up a meal with a low point addition that even your “civilian” friends will devour! Not only is this Garden Greens Arugula Chimichurri delicious and a crowd pleaser, it is straight from the garden too!

Chimichurri is a delicious uncooked sauce originating from Latin America. It’s commonly used with grilled meat, which is why we are putting it on steak today! It would also work with chicken, pork, fish, or even grilled tofu. While chimichurri is not usually made with arugula, our little garden that Alyssa and I share with neighbor Coco seems to be able to grow it in abundance. This recipe is so simple and yummy!

Garden Greens Arugula Chimichurri

Prep 15 mins

Total 15 mins

Author Kelly Milligan

Yield 8 servings

Ingredients

Ingredients:

2 cups Arugula, or other greens from your garden like cilantro, kale, or collards
2 cloves Garlic
¼ tsp Red Pepper Flakes
1 pinch Black Pepper
2 tbsp Olive Oil
¼ cup Pompeian Red Wine Vinegar
1 pinch Sea Salt
½ cup Cilantro

Instructions

Instructions:

Add all ingredients to a food processor and blend until smooth
That’s it!

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