Okay sorry for the delay... here is the salsa verde that was on my weekly menu rotation at least once a week in the summer and into the Fall.
Parsley and Arugula Salsa Verde
2 cups lightly packed flat-leaf parsley leaves (2 oz.)
8 medium arugula leaves, tough stems removed
1 medium clove of garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
1 tablespoon capers, drained
1 tablespoon unsaltened butter, softened
1 teaspoon finely grated lemon zest (from about 1/2 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Rinse the parsley and arugula in cold water and spin dry in a salad spinner.
2. Put all ingredients in a food processor and pulse until leaves are chopped. Scrape down sides of bowl and process until mixture is finely chopped and turns into a thick sauce. Scrape into a bowl and set aside for at least one hour to let the flavors develop.
3. Taste for seasoning and adjust as necessary with more salt, pepper or lemon juice.
This is from Fine Cooking, vol 79, June/July 2006, the original recipe has [2 tablespoons chopped walnuts, toasted] that I always omit due to my daughter's allergies, even though she doesn't usually eat the same thing as us when I make it. You just never know when she will want to taste it and love it and eat it all up. I've also altered the original recipe by adding capers. You certainly don't have to add it. It tastes great without it, but I happen to think a salsa verde should have this cute little berry added in. That's just me! :-) This recipe was a part of an article about things to do with parsley so they had another one of my favorite sauces, chimichurri, a wonderful Argentine sauce that is great over thinly, sliced flank steak.
Oh and the 2 cookbooks that I checked out last week didn't help in the food inspiration department.
One was not really appealing and used so many tree nuts that I can't use due to the kids' allergies.
And the other had some things that looked yummy but that looked like they would take forever to make. There were many ingredients like sauces that were in recipes that had their own separate recipe (like multiples of them in the same recipe). Maybe I'll check this out again when the kids are older.
I just put some more cookbooks on hold at the library so stay tuned!