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(recipe, Keri Fisher)
Salsa verde — not to be confused with Mexican salsa verde, made from tomatillos — is the Italian take on a classic green sauce.
- ¾ cup extra-virgin olive oil
- Juice of 1 lemon
- 6 anchovy fillets
- 3 Tbsp. capers
- 3 cloves garlic
- 4 cups fresh parsley, roughly chopped, or a combination of fresh herbs (such as parsley, chives, mint, basil)
- Black pepper
- Place the first 5 ingredients in a food processor and process until smooth, about 10 seconds. Add the parsley and process until smooth, about 30 seconds. Season to taste with black pepper. Cover and refrigerate until ready to serve.
Culinate editor's note: If you'd like a thicker sauce, add some fresh breadcrumbs to the mixture in the food processor.
Check out Keri Fisher's article on easy summertime sauces.