Yield:Yields 1-1/4 cups.

This piquant Italian-style sauce is wonderful served with grilled or roasted meats, fish, and vegetables; spooned over braised lamb or veal shanks; drizzled over a bowl of minestrone or puréed soup; stirred into rice; or simply used as a dip for raw vegetables. Try to make the sauce a couple of hours, or even a day, ahead so the flavors have time to meld.

Ingredients

2 cups lightly packed flat-leaf parsley leaves (2 ounces)
8 medium arugula leaves, tough stems removed
1 medium clove garlic
1/2 cup plus 2 Tbs. extra-virgin olive oil
2-1/2 Tbs. fresh lemon juice; more to taste
2 Tbs. chopped walnuts, toasted
1 Tbs. unsalted butter, softened
1 tsp. finely grated lemon zest (from about 1/2 lemon)
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1/4 tsp. freshly ground black pepper; more to taste

Nutritional Sample Size per 1/4 cup servings
Calories (kcal) : 290
Fat Calories (kcal): 280
Fat (g): 31
Saturated Fat (g): 5
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 21
Cholesterol (mg): 5
Sodium (mg): 130
Carbohydrates (g): 3
Fiber (g): 1
Protein (g): 1

Preparation

Rinse the parsley and arugula in cold water and spin dry in a salad spinner. Put all the ingredients in a food processor and pulse until the leaves are chopped. Scrape down the sides of the bowl and then process until the mixture is finely chopped and turns into a thick sauce. Scrape into a bowl and set aside for at least 1 hour to let the flavors develop. Taste for seasoning and adjust as necessary with more salt, pepper, or lemon juice.

Make a tangy Argentine chimichurri sauce.In a food processor, mince 2 cups tightly packed parsley leaves with 1/2 cup cilantro leaves, 2 Tbs. fresh oregano leaves, 1/4 tsp. crushed red pepper flakes, 1 garlic clove, and a little olive oil. Slowly add 1/2 to 3/4 cup olive oil and 1/3 cup red-wine vinegar. Season with salt and pepper to taste.

Make a classic French anchoiade sauce.In a food processor, mince 2 cups tightly packed parsley leaves with 1 clove garlic, 2 anchovy fillets, 2 tsp. capers, and just a little olive oil. Slowly add 1/2 to 3/4 cup olive oil and 1/3 cup redwine vinegar and season to taste with salt and pepper.