Salsa Verde With Arugula

Ingredients

• 2 slices white sandwich bread
• 1 cup extra-virgin olive oil
• 1/4 cup lemon juice (from 2 lemons)
• 2 cups chopped arugula, lightly packed
• 2 cups packed flat-leaf parsley leaves, washed and dried thoroughly
• 4 anchovy fillets
• 1/4 cup capers, drained
• 2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
• 1/8 teaspoon table salt

Instructions

1. Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough 1/2-inch pieces (you should have about 1 1/2 cups).
2. Process bread pieces, oil, and lemon juice in food processor until smooth, about 10 seconds. Add arugula, parsley, anchovies, capers, garlic, and salt. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses, scraping down bowl with rubber spatula after 3 pulses. Transfer mixture to small bowl and serve.