Chimichurri Sauce

Chimichurri is an Argentinian sauce traditionally used on grilled meats. However, it is also delicious in your tacos, smothered on your bread or sprinkled over grilled veggies. It is so simple to pull together and can really make an impact to your meal. Use as a sauce for a topping or even as a marinade prior to cooking.

Ingredients
1 cup flat-leaf parsley
2 tbsp fresh oregano
4 garlic cloves
1/2 cup extra virgin olive oil
2 tbsp white wine vinegar
Salt and black pepper, to taste
Pinch of red pepper flakes

Finely mince the parsley and oregano. Finely chop the garlic. Add to a bowl and whisk in olive oil and vinegar. Mix together with salt, black pepper and red pepper flakes. Now dip in a piece of bread and see if you need to adjust any of your seasonings based on your taste. If it tastes good, cover the bowl with cling wrap and refrigerate until it is time to use.

Arugula Pesto

There is nothing better than a fresh pesto sauce. If you are a fan of basil pesto, then you must take a chance on this recipe for arugula pesto. The strong flavors of the arugula really shine through and make this sauce pack a big punch. After receiving a fresh bunch of arugula in my crop share, I knew this was a great way to use it up. Pesto is very versatile and can be used in so many ways from pasta to vegetables. Check back later in the week for a few ways I used my arugula pesto.

Recipe yields about 2 cups

Ingredients
4 cups arugula
6-7 cloves of garlic
1 cup extra virgin olive oil
1 cup grated Parmesan cheese
1/2 cup pine nuts
Salt & freshly ground black pepper, to taste

Rinse the arugula well. Often times, there is a lot of dirt in between the leaves. Spin and dry it well.

Add the pine nuts to a skillet and toast over medium high heat until browned and fragrant.

Add pine nuts, grated cheese, salt and pepper, arugula and oil to a food processor.

Mix until all ingredients are combined into a smooth paste.

Taste and add more salt or pepper as necessary. This pesto stores well in a well sealed container for a week in the refrigerator. You can also freeze it for up to 2-3 months. Serve over pasta, with chicken or vegetables. It also makes a great spread over toast. Enjoy!