Salsa Verde

9 ingredients
7 steps

Ingredients

  • 1 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely chopped mint
  • 1 teaspoon marjoram or oregano leaves
  • 3/4 cup extra-virgin olive oil
  • 1 small garlic clove
  • 1 salt-packed anchovy, rinsed and bones removed
  • 1 tablespoon salt-packed capers, rinsed and drained
  • Freshly ground black pepper
  • 1/2 lemon

Directions

  1. 1
    In a mortar, pound the herbs to a paste.
  2. 2
    (You may have to do this in batches.)
  3. 3
    Work in 2 tablespoons of the olive oil, then transfer to a medium bowl.
  4. 4
    Pound the garlic with the anchovy and add to the bowl.
  5. 5
    Gently pound the capers until they're partially crushed and add to the bowl.
  6. 6
    Stir in the remaining olive oil, a pinch of pepper and a squeeze of lemon juice.
  7. 7
    Taste for balance and seasoning.

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