Arugula Cilantro Chimichurri

Looking for a condiment with cancer fighting benefits? Try this arugula cilantro chimichurri to add a boost of flavor and nutrients to your meal. Arugula—a member of the cruciferous family of vegetables—is good source of antioxidants like lutein and vitamin C. Arugula is also rich in glucosinolates, a cancer-fighting phytochemical that contributes to this green’s pungent, peppery flavor. Cilantro is also a good source of cancer-protective nutrients, like vitamins A, C, and K. This chimichurri has a bright, citrusy flavor with a hint of heat and makes for a delicious addition to chicken, fish, roasted potatoes, or grilled vegetables.

Ingredients

• 1 large clove of garlic, peeled
• 1 cup fresh cilantro
• 2 cups fresh arugula (or parsley)
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup olive oil
• Salt & pepper to taste

Instructions

1. Drop the clove of garlic into a running food processor and process until chopped (3-5 sec).
2. Add cilantro and arugula to processor and pulse 5-8 times until chopped. Scrape sides of processor bowl.
3. Combine lemon juice, vinegar, and crushed red pepper flakes in a small bowl.
4. With processor running, pour in the vinegar mixture, then slowly pour in olive oil and process until well-combined. Scrape bowl again.
5. Add salt and pepper to taste and pulse again a few more times to combine.