Salsa Verde With Arugula | America's Test Kitchen

Name: Salsa Verde With Arugula | America's Test Kitchen
Ingredients: 2 slices white sandwich bread; 1 cup extra-virgin olive oil; 1/4 cup lemon juice (from 2 lemons); 2 cups chopped arugula, lightly packed; 2 cups packed flat-leaf parsley leaves, washed and dried thoroughly; 4 anchovy fillets; 1/4 cup capers, drained; 2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon); 1/8 teaspoon table salt

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This all-purpose green sauce, made from parsley, olive oil, garlic, and vinegar, can be overly potent and harsh, and it separates easily to boot.

Keywords

Mexican
Condiments

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Ingredients

2 slices white sandwich bread
1 cup extra-virgin olive oil
1/4 cup lemon juice (from 2 lemons)
2 cups chopped arugula, lightly packed
2 cups packed flat-leaf parsley leaves, washed and dried thoroughly
4 anchovy fillets
1/4 cup capers, drained
2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
1/8 teaspoon table salt