IN THIS RECIPE

Recipe Detail

Recipe Detail

    COOK TIME:10-15 min
    SERVES:4
    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
    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.

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