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Salsa Verde

From the Keri Fisher collection

Yield

2 cups

Introduction

Salsa verde — not to be confused with Mexican salsa verde, made from tomatillos — is the Italian take on a classic green sauce.

Ingredients

	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

Steps

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.

Notes

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.

This content is from the Keri Fisher collection.

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