Arugula Chimichurri

​Uses from Broad Wing Farm Share(s): Arugula, Scallions
Shopping List: Parsley Bunch, Mint Bunch, (optional) Marjoram Bunch, Sherry Vinegar, 2 Limes for juice, Red pepper Flakes
Special Equipment: Food Processor (is ideal, a strong blender will work, but it won’t do as well), Rubber Spatula
Ingredients
Bulb Garlic, 4 cloves) | base removedArugula | Any stems removedParsley Bunch | Washed, leaves plucked from stems, put stems in your freezer bag½ Mint Bunch | Washed, leaves plucked from stems, stems saved for iced tea, lemonade, or flavoring cold water¼ Marjoram Bunch (optional) | Washed, leaves plucked from stems, put stems in your freezer bag6 Scallions | Ends removed, cut into 2” lengths¼ cup Sherry Vinegar Juice of 1 Lime|1 cup or more Extra Virgin olive oil |Salt to taste |1-2 pinches Chili Flake |Directions
Put whole trimmed garlic cloves in food processor.  Pack on top, arugula, all herbs & scallions.  Add all liquids, including 1 cup of olive oil & salt to taste.  Process on high.  Scrape sides of processor & blend again.  Allow to stand for 5 minutes.  Taste & adjust seasonings as needed.  More acid, add a splash of vinegar, more brightness, add more lime juice.  Care for more mint, pulse in more.  Also add more salt if needed.  Dressing should be smooth & loose with olive oil, not chunky, so depending on final bulk of the herbs & arugula, add more olive oil if needed.  Don’t be afraid to add more garlic, if that’s what you like!  At this time, add chili flake & blend with seasoning adjustments.
This sauce can be used as a condiment spooned on top meat, such as a grilled steak or lamb chops.  It also can be used as a spread on a vegetarian sandwich or delicious with a sandwich of salami.  Also, a great dressing for pasta salad.  Holds in refrigerator for a couple weeks – top will turn brown but it’s still tasty!!