Arugula salsa verde with capers, garlic and parmesan cheese
Discover a vibrant and zesty Arugula Salsa Verde recipe featuring fresh arugula, tangy capers, garlic, and rich parmesan cheese. Perfectly balanced with lemon zest, bread crumbs, vinegar, and olive oil, this easy-to-make salsa pairs wonderfully with grilled meats, pasta, or as a unique dip. Add a burst of flavor to your meals with this delicious and nutritious condimento!
Cook time 5 min
Prep time 5 min
Ingredients:
1 tbsp capers1 garlic clove
1 tsp lemon zest
1/4 cup bread crumbs
1 tbsp vinegar
3 cups arugula
1/4 cup grated parmesan cheese
3/4 cup olive oil
2 tomatoes
Arugula salsa verde with capers, garlic, and parmesan cheese is a vibrant and flavorful sauce that can elevate a variety of dishes. This versatile recipe blends peppery arugula with the briny tang of capers, the sharpness of garlic, and the rich umami of parmesan cheese. Perfect as a topping for grilled meats, a dip for vegetables, or even a salad dressing, this salsa verde is sure to become a staple in your kitchen.
Instructions:
- Rinse the capers to remove any excess salt or brine.
- Peel and roughly chop the garlic clove.
- Finely grate the lemon zest.
- If not already done, grate the parmesan cheese.
- Wash and thoroughly dry the arugula.
- Dice the tomatoes into small pieces.
- In a food processor or blender, combine the capers, garlic, lemon zest, bread crumbs, and vinegar.
- Pulse until the ingredients are finely chopped and well mixed.
- Add the arugula and grated parmesan cheese to the food processor.
- Pulse until the arugula is finely chopped and integrated with the other ingredients.
- While the food processor is running, slowly drizzle in the olive oil.
- Continue blending until the mixture is smooth and well emulsified. You may need to stop occasionally to scrape down the sides with a spatula to ensure everything is well combined.
- If the salsa verde is too thick for your liking, you can add a bit more olive oil or a splash of water to reach your desired consistency.
- Taste the salsa verde and adjust seasoning if necessary with a bit of salt or more vinegar depending on your preference.
- Transfer the salsa verde to a serving bowl, and gently fold in the diced tomatoes.
- The salsa verde can be served immediately. It pairs wonderfully with grilled meats, fish, or as a zesty topping for roasted vegetables.
- Store any leftovers in an airtight container in the refrigerator. Consume within 3-4 days for the best flavor.
Tips:
- For a smoother sauce, process the olive oil gradually while blending to create a more emulsified texture.
- Tweak the seasoning to your preference; add more lemon zest for a citrusy kick or extra parmesan for a richer taste.
- Use fresh, high-quality ingredients to ensure the best flavor, especially the arugula and parmesan cheese.
- Store any leftover salsa verde in an airtight container in the refrigerator; it should keep for up to a week.
- Consider adding a bit of chopped fresh herbs, like basil or parsley, for additional layers of flavor.
Once your arugula salsa verde is blended to perfection, you’ll have a delicious and versatile condiment ready to enhance your meals. Its robust flavors and creamy texture make it a standout addition to any dish. Whether you use it immediately or store it for later, this salsa verde is sure to impress.
Nutrition per serving
12 ServingsCalories 22kcal
Protein 1.17g
Carbohydrates 2.58g
Fiber 0.34g
Sugar 0.53g
Fat 14g
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