Black bowl with green chimichurri sauce next to garlic clove.
  • Dairy-Free
  • Egg-Free
  • Fish-Free
  • Gluten-Free
  • Peanut-Free
  • Shellfish-Free
  • Soy-Free
  • Tree Nut-Free


Try out this recipe for a fresh, herbaceous, punchy condiment for spooning over grilled steak or tofu, vegetables, fried egg and salads. You can also mix this with Greek yogurt to make a delicious dip.


  • 1 1/2 cups arugula, packed
  • 1/2 cup parsley
  • 4 cloves garlic
  • 1/2 cup shallot or red onion
  • 1 Tbsp fresh oregano (or 1/2 Tbsp dried oregano)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper flakes


  1. In a blender or food processor, add arugula, parsley, garlic, shallot or red onion, and oregano and pulse to mince. Do not over process.
  2. Add the rest of the ingredients and pulse a few more times to mix.
  3. Taste and adjust spices if needed.
  4. Drizzle over your protein or main dish of choice.
  5. Notes: Store in refrigerator for up to 5 days. Freeze in an ice cube tray, and transfer to an airtight container for up to 1 month. Thaw in refrigerator. If you do not have a blender or food processor, you can hand chop.

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Published on May 3, 2023

Karin Ochsner, Island Health Dietitian Intern