Arugula Chimichurri over Roasted Salmon and a Virtual Baby Shower

Arugula Chimichurri over Roasted Salmon and a Virtual Baby Shower

I remember when my oldest daughter was about four years old and we were hanging out on the living room floor, reading books and talking about how someday she would have a baby brother or sister.

As we were chatting, she turned her rosy cheeked, sweet blue eyed, blonde head to me and said “Mom, how did you know to pick me?” I was a little surprised by the question and I asked “what do you mean?” She replied “you know, how did you know you wanted ME?” The question caught me by surprise and as I tried to recover I said “Well… Dad and I saw all the baby angels playing in heaven and that’s when we spotted you. We instantly fell in love and knew we wanted you for our baby.”

Ingredients

  • 2 garlic cloves
  • 1 cup fresh baby arugula leaves, packed
  • 1 cup fresh baby spinach leaves
  • ½ cup fresh basil leaves, packed
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon of sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • 1 cup extra virgin olive oil
  • Pinch of crushed red pepper flakes
Read the whole recipe on Karista's Kitchen