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Bon Appétit

Arugula Salsa Verde

By Melissa Hamilton and Christopher Hirsheimer

3.8

(1)

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Arugula Salsa VerdePhoto by Hirsheimer & Hamilton

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 12 servings

Ingredients

2 plum tomatoes, finely chopped (optional)
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
1/4 cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
3/4 cup extra-virgin olive oil plus more
1/4 cup finely grated Parmesan

Preparation

  1. Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.

TagsSalsaCondimentSauceArugulaLeafy GreensVegetableBasilHerbs & SpicesParsleyPlum TomatoTomatoNut FreeVegetarianQuickEasyNo-CookBon Appétit

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