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.
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 and set aside for at least 1 hour to let the flavors develop. Taste for seasoning and adjust as necessary with more salt, pepper, or lemon juice.
Make a tangy Argentine chimichurri sauce. In a food processor, mince 2 cups tightly packed parsley leaves with 1/2 cup cilantro leaves, 2 Tbs. fresh oregano leaves, 1/4 tsp. crushed red pepper flakes, 1 garlic clove, and a little olive oil. Slowly add 1/2 to 3/4 cup olive oil and 1/3 cup red-wine vinegar. Season with salt and pepper to taste.
Make a classic French anchoiade sauce. In a food processor, mince 2 cups tightly packed parsley leaves with 1 clove garlic, 2 anchovy fillets, 2 tsp. capers, and just a little olive oil. Slowly add 1/2 to 3/4 cup olive oil and 1/3 cup redwine vinegar and season to taste with salt and pepper.
nutrition information (per serving):
per 1/4 cup servings;
sat fat g
Photo: Scott Phillips