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Arugula Chimichurri

Prep Time 15 minutes
Servings 10


  • 1 bunch fresh Arugula
  • 3-6 cloves garlic
  • 1 tsp dry oregano
  • 1/2 cup red wine vinegar
  • 1 tsp salt
  • ½ tsp Adobo Seasoning
  • ½ tsp freshly ground black pepper
  • 1-2 tsp red pepper flakes
  • Juice of half a lemon
  • 1 cup extra-virgin olive oil


  1. Mix all the ingredients except the olive oil in the bowl of a food processor. Drizzle in the oil as the processor runs. Blend until the sauce is a smooth.
  2. Taste and adjust the heat, salt and acid. The sauce can be made in advance and kept in the fridge for days. Any not used in the Creamy Arugula Chimichurri Salad Dressing can be used on steak, pork or other meat as a condiment.