Salsa Verde With Arugula

From America's Test Kitchen

When done right, this bright green sauce transforms praiseworthy dishes into something unforgettable. It should be a balanced yet bold sauce with a thick, uniform texture.

Traditionally, parsley is the main ingredient in salsa verde; this peppery variation uses arugula. Since tasters couldn’t tell finely hand-chopped arugula from that chopped in a food processor, we opted for the easier food processor method.

In our initial attempts, the solids collected on the bottom of the bowl and the oil pooled on top. A little research revealed that some recipes use hard-cooked egg yolks or bread to stabilize and thicken the sauce. Egg yolks imparted an off-putting flavor and texture, but the addition of bread created a top-notch sauce. After toasting the bread to remove moisture and prevent gumminess, we processed it with oil and lemon juice, creating a smooth base for our sauce. With the texture fixed, we turned to the remaining ingredients. The salty, pungent bite of capers alone beat out cornichons and olives. Finally, garlic, anchovy fillets, and a pinch of salt rounded out the bright, assertive flavors. The texture was lush and well blended.