Dips & Dressings

Bowery Arugula and Basil Salsa Verde

Prep: 10-15 Minutes Approximately 1 cup

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.

  • 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.
Recipe Preparation
  1. 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.
  2. Do ahead: Salsa verde can be made 1 month ahead, store in an airtight container and freeze.