Arugula salsa verde with capers, garlic and parmesan cheese
This arugula salsa verde combines the peppery taste of arugula with capers, garlic, and parmesan cheese for a fresh, versatile sauce. Perfect as a topping or dip, it offers a balance of tangy and rich flavors.
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.
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.
Arugula salsa verde with capers, garlic and parmesan cheese FAQ:
You can store arugula salsa verde in an airtight container in the refrigerator for up to 3-4 days. For the best flavor, consume it within this time frame.
If you need a substitute for parmesan cheese, you can use Pecorino Romano, nutritional yeast (for a vegan option), or any hard cheese with a similar flavor profile. Adjust the quantity to taste.
Yes, you can make arugula salsa verde by finely chopping all the ingredients by hand. After chopping, use a whisk to gradually mix in the olive oil until well combined.
If your salsa verde is too thick, add a bit more olive oil or a splash of water while blending until it reaches your desired consistency.
The salsa verde is properly blended when the ingredients are smooth and well emulsified, with no large pieces remaining. Scraping down the sides of the food processor occasionally helps achieve an even consistency.
Cooking 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.
Nutrition Facts
12 ServingsCalories 22kcal
Protein 1.17g
Carbohydrates 2.58g
Fiber 0.34g
Sugar 0.53g
Fat 14g
More recipes
Arugula salad with tomatoes, pine nuts and parmesan cheese
A refreshing arugula salad with tomatoes, pine nuts, and parmesan.
05 May 2026Lemony garlic mayonnaise
Zesty and versatile lemony garlic mayonnaise for all occasions.
05 May 2026Asparagus with gremolata creme fraiche and prosciutto
Sautéed asparagus topped with gremolata crème fraîche and prosciutto.
05 May 2026Asparagus, cherry tomato and ricotta frittata
A light and nutritious asparagus frittata with ricotta and cherry tomatoes.
05 May 2026Mushroon & garlic frittata
A delicious mushroom and garlic frittata, perfect for any meal.
05 May 2026Sweet potato gnocchi with basil pesto
Delicious sweet potato gnocchi tossed in fresh basil pesto.
05 May 2026