Arugula Salsa Verde

I stumbled upon this recipe sort of by accident years ago. It is inspired by a Giada DeLaurentiis recipe for halibut with a sauce she called “salsa verde”. The sauce reminds me of Argentinian Chimichurri with its delightful mix of tangy-salty-spicy flavors. In my opinion a little green sauce is always the right answer and I’ve put it on everything from grilled chicken, shrimp, vegetables and even as a sandwich spread! I’ve tweaked the original recipe a little bit over the years because I’m not one to follow a recipe exactly….so if you use this recipe as a guide, you really can’t go wrong!

1 cup finely chopped arugula

1 cup finely chopped fresh flat-leaf parsley

1/4 cup olive oil

1/4 cup capers, rinsed and drained

Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)

Zest of 1 large lemon

3/4 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper

Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt, and red pepper together in a small bowl.

For a more blended style sauce, pulse in a blender until mixed completely.

Cover and chill. Keeps refrigerated for up to 5 days.

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