Salsa Verde


In Europe, salsa verde is a popular with swordfish and grilled fish.

3 cups fresh parsley leaves

1 cup fresh mint leaves

½ cup extra-virgin olive oil

3 tablespoons white wine vinegar

2 tablespoons capers, rinsed

3 anchovy fillets, rinsed

1 garlic clove, minced

⅛ teaspoon table salt

Pulse all ingredients in food processor until mixture is finely chopped (mixture should not be smooth), about 10 pulses, scraping down sides of bowl as needed. Transfer mixture to bowl and serve. (Sauce can be refrigerated for up to 2 days; bring to room temperature before serving.)

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