Arugula Chimichurri – Vegan – Crafted by Cleetus

Crafted by Cleetus

Arugula Chimichurri – Vegan

You can always freeze this in small batches and break it out as you need!

What you need:
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
½ red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf; very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste

How to make it work:
Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients.

Allow to rest for 30 minutes.

Next add the vinegar and water. Mix well,

Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least a couple of days ahead of time to let all those flavors have a party together.

**If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil thins out before serving.

 

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