Salsa Verde

8 ingredients
2 steps

Ingredients

  • 2 heaped tablespoons salt-packed capers
  • 1 salt-packed anchovy fillet (or 2 anchovies preserved in oil)
  • 1 garlic clove
  • 3 1/2 ounces (100 grams or 1 bunch) flat-leaf parsley
  • 10 basil leaves
  • Juice of 1 lemon
  • 1/4 cup (60 milliliters) extra-virgin olive oil
  • salt and pepper, to taste

Directions

  1. 1
    If using salt-packed capers and anchovies (which is highly recommended), first rinse the excess salt off them, then place in a bowl of fresh water to soak for about 15 minutes. Remove and drain on paper towels. The anchovy will need to have the spine removed: Starting from the tail end, split the anchovy in two lengthways and pull out the spine. You will now have two fillets.
  2. 2
    Blend the anchovies, garlic, herbs, capers, and lemon juice together thoroughly with a food processor or immersion blender (or chop together with a large kitchen knife or mezzaluna). Add enough olive oil until you have a smooth, paste-like consistency. Taste for seasoning (important, as the salt-packed capers and anchovies will already be quite salty) and add any salt and freshly cracked pepper as needed. Store in a jar in the fridge if not using right away. It will keep well for a week.

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