2 garlic cloves, peeled

1/2 tsp. salt

Pinch of ground black pepper

2-3 anchovy fillets, rinsed and patted dry (optional)

2 cups parsley leaves (stems removed)

1 cup arugula leaves

1 cup basil or mint leaves

2 tbsp. fresh squeezed lemon juice

1/2 cup olive oil

With machine on, drop garlic into processor bowl. Add salt, pepper, anchovies (if using) parsley, arugula, and basil or mint. Pulse to chop. With machine on, pour in lemon juice then olive oil.

Use immediately or store covered in refrigerator for up to 1 day.  

Salsa may be used on meats, poultry, or fish as a rub before cooking, or as a marinade for vegetables (zucchini, eggplant, onions, shallots, green beans, potatoes) before roasting or grilling.