Arugula Chimichurri


  • 2 cups packed arugula
  • 1 cup fresh parsley (or 1/4 cup dried parsley)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1 tsp red pepper flakes

In a food processor, pulse arugula and parsley until finely chopped. Transfer chopped herbs to a bowl and whisk in red pepper flakes, olive oil, red wine vinegar, garlic, salt and pepper. Cover with plastic wrap and let stand at room temperature for at least one hour before serving.

Serve with grilled steak.

 

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