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Parsley & Arugula Salsa Verde with Walnuts Recipe To learn more, read the article:
The Glamorous Side of Parsley

Parsley & Arugula Salsa Verde with Walnuts

by Ruth Lively
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This piquant Italian-style sauce is wonderful served with grilled or roasted meats, fish, and vegetables; spooned over braised lamb or veal shanks; drizzled over a bowl of minestrone or puréed soup; stirred into rice; or simply used as a dip for raw vegetables. Try to make the sauce a couple of hours, or even a day, ahead so the flavors have time to meld.Yields 1-1/4 cups.

From Fine Cooking 79, pp. 25
July 1, 2006

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