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Arugula Salsa Verde

Melissa Hamilton
  • 5 minutes
  • Serves 12

INGREDIENTS

3 cups

Arugula, leaves

1

Garlic clove

1

Lemon, zest of small

2

Plum tomatoes

1 tbsp

Capers

3/4 cup

Olive oil plus more, extra-virgin

1 tbsp

Red wine vinegar

1/4 cup

Breadcrumbs, coarse fresh

1/4 cup

Parmesan