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Parsley & Arugula Salsa Verde with Walnuts

Scott Phillips

Yield: Yields 1-1/4 cups.

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.


  • 2 cups lightly packed flat-leaf parsley leaves (2 ounces)
  • 8 medium arugula leaves, tough stems removed
  • 1 medium clove garlic
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil
  • 2-1/2 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. chopped walnuts, toasted
  • 1 Tbs. unsalted butter, softened
  • 1 tsp. finely grated lemon zest (from about 1/2 lemon)
  • 1/2 tsp. kosher salt; more to taste
  • 1/4 tsp. freshly ground black pepper; more to taste

Nutritional Information

  • Nutritional Sample Size per 1/4 cup servings
  • Calories (kcal) : 290
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 5
  • Sodium (mg): 130
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


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