Traditionally made with a variety of herbs, Bowery Arugula adds a touch of spice to this modern take on salsa verde. The bright flavors make it the perfect accompaniment to salads with creamy cheeses like ricotta, or rich mains such as swordfish.
Dips & Dressings
Bowery Arugula and Basil Salsa Verde
Prep: 10-15 Minutes Approximately 1 cup
Made for Bowery By
Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.
Featured Bowery Ingredients
- 1 ½ cups Bowery Arugula, chopped
- 1/2 package Bowery Basil, leaves and stems, packed
- 6 tablespoons roasted salted pistachios
- 2 anchovy fillets
- 2 1/2 tablespoons brined capers, drained
- 1 garlic clove, finely grated
- 2 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt, plus more to taste
- 3/4 cup extra-virgin olive oil, plus more
Make it vegetarian
To make this recipe vegetarian, substitute an additional ½ tablespoon capers for the anchovies and add extra salt at the end if needed.
- Puree arugula, basil, pistachios, anchovy, capers, garlic, lemon juice and salt in a food processor until finely ground. Transfer to a large bowl and stir in oil. Season with salt and pepper and adjust consistency with additional olive oil if necessary.
- Do ahead: Salsa verde can be made 1 month ahead, store in an airtight container and freeze.