Arugula Chimichurri

Bright and sultry, this Arugula Chimichurri recipe makes a perfect summer sauce for enjoying with whatever’s on the grill.

A few weeks ago, a friend and I were at our favorite Bangor spot when our waitress told us about a chimichurri being served with a dish we weren’t offering. My friend remarked that it would be good with just bread — and so it was. The kitchen ended up letting us have an off-menu item and we loved every second of it.

So when I headed to her house for chatting and dinner, I whipped up Arugula Chimichurri, bringing bread to enjoy it with. Turns out, chimichurri and bread is always a good idea. There’s something about the way the tart, bold sauce coaxes its way into the bread and takes hold that makes it extraordinary.

This is food you want to eat.

Making this sauce is also so incredibly simple. You start with fresh baby arugula, mixing it with olive oil, red wine vinegar, garlic and salt and pepper. Then it’s whirled together to perfection in a food processor. I prefer my mini food prep for this, but you could also use a blender or a full size food processor.

Always make sure to let this sauce sit for 20-ish minutes before you serve it though. All those flavors need time to mingle and figure out who they are together before you serve it. And it’s even better if you let it sit overnight.

Arugula Chimichurri is the sultry sauce that transforms ordinary steak and boring bread into something amazing. It’s the missing piece of good summer meals. And best of all, it’s so easy to make. Try it soon.