Arugula Salsa Verde

a bowl of arugula salsa verde on a cutting board

Arugula Salsa Verde: for when you’re living the grilling life of meats and veggies and need to punch them up with something bright and summery. This is muy muy perfect. It’s tangy, spicy, citrusy, and packed with green things to do your body good. You won’t see me sitting down to eat 4 cups of arugula and a bunch of parsley but I will crush this salsa verde, no problem.

We’ve Arugula Salsa Verde’d (it’s a verb, right?) grilled chicken, steak, grilled cauliflower, cauliflower rice, regular rice, baked potatoes… the list could go on and on. This is a summer go-to, great on everything, everyday sauce. And, BTW, the hardest part of this recipe is hauling out the food processor. (This is the one I just got/took from my mom’s house and I love it – the BEST for making quick work of sauces, marinades, cheese-grating, etc.). I’m not even saying to cut the parsley off the stems, just throw them in. Be as lazy as you want, but do take the time to drain those capers because… salty, salty, salty.

ingredients for arugula salsa verde in a food processor, all green and fresh

OK, ready? I’ve seen all manner of ingredients for salsa verde, some with tomatoes, some with cilantro, and so on. This is what I’ve found to be the best combo for my tart-and-spicy-heat-loving taste buds. Arugula, green onions, parsley, jalapeno, garlic, lemon, capers, S & P, olive oil, and you’re done!

a bowl of arugula salsa verde on a cutting board

Drizzle, dash, and slather this business on anything you like this summer and enjoy!

P.S. If you 💗 bright and fresh green sauces, try my favorite spicy basil sauce from this Spicy Caprese Burger recipe!

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Arugula Salsa Verde

a bowl of arugula salsa verde and a spoon on a cutting board

Arugula Salsa Verde: for when you’re living the grilling life of meats and veggies and need to punch them up with something fresh, bright, and summery.

  • Author: Megan
  • Prep Time: 7 minutes
  • Total Time: 7 minutes
  • Yield: 1 3/4 C 1x
Scale

Ingredients

  • 4 C arugula
  • 1 bunch of parsley (stems, too)
  • 5 green onions, root ends removed
  • 1 jalapeno, stem removed and sliced in half
  • 1 garlic clove, peeled
  • zest and juice of 1 lemon
  • 1 T capers, rinsed and drained
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 C olive oil

Instructions

  1. Combine all ingredients in a food processor and pulse to combine. Taste and adjust seasoning, if needed.

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