If you want a simple, healthy, and flavorful sauce, this arugula chimichurri is a perfect choice. Made from just a few fresh ingredients, it creates a bright green sauce that’s herb-forward, peppery, zippy, and slightly spicy. It complements proteins and vegetables alike and is an easy way to add healthy fats and fresh greens to any meal.
What is chimichurri?
Chimichurri is a vibrant Latin American sauce traditionally made with parsley, garlic, vinegar, oil, and spices. It’s commonly served alongside grilled meats but is versatile enough for many uses. This version swaps in peppery arugula and adds pickled jalapeños for brightness and a touch of heat.
What do I need to make arugula chimichurri?
Arugula: fresh arugula lends a peppery flavor, deep green color, and beneficial antioxidants.
Parsley: the classic herb in chimichurri; it adds freshness and nutrients.
Garlic: use fresh garlic cloves for a bright, savory bite.
Pickled jalapeños: provide tang and gentle heat; adjust the amount to control spice.
Red wine vinegar: gives chimichurri its signature tangy lift.
Salt and pepper: essential for balancing and enhancing the other flavors.
Extra virgin olive oil: a good quality olive oil rounds out the texture and flavor.
Equipment you will need:
Food processor
Chef’s knife
Cutting board
How to make arugula chimichurri:
In the bowl of a food processor, combine the arugula, parsley, garlic, pickled jalapeños, a splash of jalapeño juice, red wine vinegar, salt, and pepper.
Pulse the mixture in short one-second bursts about 5–10 times until the ingredients are coarsely chopped.
With the motor running on low, stream the olive oil through the feed tube until the sauce becomes smooth and well combined, about 10–15 seconds.
Taste and adjust with a little more salt and pepper if needed. Transfer to an airtight container or mason jar and refrigerate for up to one week.
What can I use chimichurri on?
Chimichurri is extremely versatile. Here are some favorite uses:
- As a sauce for chimichurri bowls with fried feta
- Mixed into mayonnaise to make a chimichurri aioli
- Drizzled over grilled flank steak
- As a bright finishing drizzle for roasted or smashed potatoes
- Used as a salad dressing for greens topped with leftover steak or chicken
- As a marinade for chicken, shrimp, salmon, steak, or lamb
- As a dipping sauce or spread for lamb chops
- Tossed with grilled or roasted vegetables
- Wrapped in tacos with your choice of protein, grilled onion, avocado, and lime
- Stirred into rice or quinoa to boost flavor
- Dolloped on eggs or spread on toast
This sauce really goes on nearly everything.
FAQs
Keep the chimichurri in an airtight container or mason jar in the refrigerator for up to one week. To preserve small portions for longer, freeze about two tablespoons per section in an ice cube tray, then transfer the frozen cubes to a labeled container or bag for easy use later.
The pickled jalapeños control the heat. Add more for extra spice or reduce/omit them to make the sauce milder. A pinch of red pepper flakes also increases heat without changing texture.
Yes. Cilantro, scallions, or a bit of oregano are excellent additions that pair well with arugula and parsley.
Lemon or lime juice can be used instead; start with one tablespoon and adjust to taste so the acidity doesn’t overpower the herbs.
If you love this arugula chimichurri recipe you’ll love these other flavorful sauces:
Chimichurri aioli
Jalapeño lime vinaigrette
Basil pesto
Harissa aioli
Chipotle lime sauce
Ready to make it? Let’s go!
If you try this recipe, please leave a comment and rating — feedback is appreciated.
Arugula Chimichurri
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
4 from 3 reviews
- Author: Erica
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: 3/4 cup
- Category: Condiment
- Method: Blend
- Cuisine: Latin American
- Diet: Vegan
Description
This arugula chimichurri is a bright, herb-forward condiment you’ll want to add to everything. It’s easy to make, versatile, and packed with fresh flavor.
Ingredients
- 2 cups fresh arugula
- 1 cup fresh parsley
- 2 large garlic cloves, roughly chopped
- 2 tablespoons pickled jalapeños + 1 tablespoon pickled jalapeño juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 cup extra virgin olive oil
Instructions
Add the arugula, parsley, garlic, pickled jalapeños and their juice, red wine vinegar, salt, and pepper to a food processor. Pulse in short one-second bursts 5–10 times until coarsely chopped.
With the processor running on low, slowly stream in the olive oil until the sauce is smooth, about 10–15 seconds.
Taste and adjust seasoning with more salt or pepper if desired.
Use the chimichurri on bowls, roasted vegetables, flank steak, lamb chops, grilled chicken, tacos, or as an aioli base.
Store in an airtight container or mason jar in the refrigerator for up to one week.
Notes
See the main post for substitution ideas, serving suggestions, and additional FAQs.
Nutrition information is an estimate and may vary.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 84
- Sugar: 0.2 g
- Sodium: 55.7 mg
- Fat: 9.4 g
- Carbohydrates: 0.7 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 0 mg
This post contains affiliate links, which means I may earn a small commission if you make a purchase. Thank you for your support.