Arugula Salsa Verde

By angelahon

Ingredients

• 1 cup finely chopped arugula
• 2/3 cup finely chopped fresh flat-leaf parsley
• 1/4 cup olive oil
• 1/4 cup capers, rinsed and drained
• Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
• Zest of 1 large lemon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried crushed red pepper

Preparation

Step 1

Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.