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