Salsa Verde

9 ingredients
7 steps

Ingredients

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

Directions

  1. 1
    Using a mortar and pestle, pound the herbs to a paste.
  2. 2
    (You may have to do this in batches.)
  3. 3
    Work in some of the olive oil, and transfer the mixture to a bowl.
  4. 4
    Pound the garlic and anchovy, and add them to the herbs.
  5. 5
    Gently pound the capers until theyre partially crushed, and add them to the herbs.
  6. 6
    Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice.
  7. 7
    Taste for balance and seasoning.

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