Parsley & Arugula Salsa Verde with Walnuts

Parsley & Arugula Salsa Verde with Walnuts
Photo by Scott Phillips


  • ¼ tsp. freshly ground black pepper; more to taste
  • 1 Tbs. unsalted butter, softened
  • 2 cups lightly packed flat-leaf parsley leaves (2 ounces)
  • 2-½ Tbs. fresh lemon juice; more to taste
  • ½ cup plus 2 Tbs. extra-virgin olive oil
  • 8 medium arugula leaves, tough stems removed
  • 1 tsp. finely grated lemon zest (from about ½ lemon)
  • + 3 more ingredients
    • ½ tsp. kosher salt; more to taste
    • 1 medium clove garlic
    • 2 Tbs. chopped walnuts, toasted

Rinse the parsley and arugula in cold water and spin dry in a salad spinner. Put all the ingredients in a food processor and pulse until the leaves are chopped. Scrape down the sides of the bowl and then process until the mixture is finely chopped and turns into a thick sauce. Scrape into a bowl ...

View full recipe at Fine Cooking


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