Salsa Verde
This Italian sauce, most often used to accompany roasted meat or fish, is also wonderful tossed with pasta and parmesan. It is traditionally made with parsley, but arugula, radish tops, sorrel, dill, tarragon, and basil all bring something to the mix or can replace the parsley entirely. And the use of anchovies and capers can be modified to meet your own taste as well.
Ingredients
- 2 cups greens: parsley, basil, arugula, or other leafy herbs
- 2 tablespoons capers
- 6 anchovy fillets, ideally salt-packed (optional)
- 2 cloves garlic, peeled and smashed
- 1 –2 tablespoons red wine vinegar or lemon juice (if using lemon, grated rind can be added as well)
- ½ cup olive oil
- Salt and pepper, to taste
Instructions
- Place herbs, capers, anchovies (if using), and garlic into a food processor. Blend to a uniform consistency without overprocessing.
- Add a portion of the olive oil and vinegar or lemon juice, pulse processor and add more oil and vinegar until desired consistency is reached.
- Season with salt and pepper, to taste.
- This mixture can be stored in an airtight container in the refrigerator for up to a week. Bring to room temperature and stir thoroughly before using.
Notes
Illustration by Charmaine Koehler-Lodge