Hardee Greens Arugula Basil Chimichurri
A Bright, Herbaceous Sauce for Grilling, Drizzling, or Marinating
Jun 12, 2025 | Jennifer Harsta
This nutrient-packed chimichurri combines Hardee Greens micro arugula and basil with fresh herbs and a hint of heat. A fresh twist on a classic green sauce — great on grilled meats, roasted vegetables, grain bowls, or as a marinade.
Equipment
- Food processor or blender with a pulse setting
Ingredients
- 1 cup Hardee Greens micro arugula
- 1 cup Hardee Greens micro or whole-leaf basil
- 1 cup fresh spinach
- ⅓ cup almonds
- ¼ cup fresh chives, chopped (or herb of choice)
- ¼ cup green onion, chopped
- 1 clove garlic
- ½–¾ cup olive oil (adjust for desired consistency)
- 2 Tbsp red wine vinegar
- ½ tsp chili flakes
- 1 tsp Maldon sea salt, or to taste
Instructions
-
Pulse the Greens
In a food processor, combine microgreens, spinach, almonds, chives, green onion, garlic, chili flakes, and salt. Pulse several times until ingredients are chunky and roughly combined. Scrape down the sides as needed. -
Add Liquids and Blend
Add red wine vinegar and ½ cup olive oil. Pulse again until a coarse, spoonable paste forms. Add more olive oil, a tablespoon at a time, if you prefer a thinner consistency. -
Store
Transfer to an airtight container. Store in the refrigerator for up to 7 days. For longer storage, freeze in small containers or ice cube trays for up to 6 months. Defrost before use.
Serving Suggestions
- Drizzle over grilled steak, shrimp, or roasted vegetables
- Mix into warm grain bowls with quinoa or farro
- Swirl into soups or bean dishes for a punch of flavor
- Use as a marinade for chicken or tofu before grilling
Zesty, herby, and bursting with microgreen goodness — this chimichurri is a kitchen essential, the Hardee Greens way. 🌱
