Salsa Verde

Name: Salsa Verde
Yield: Makes about 1 cup (240 ml)
Cuisine: American
Ingredients: 2 cups (100 g) coarsely chopped fresh flat-leaf parsley; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; ½ cup (20 g) chopped fresh basil or mint; ½ cup (20 g) chopped fresh basil or mint; 4 oil-packed anchovy fillets; 2 tablespoons drained capers; 2 tablespoons poached or roasted garlic; 2 tablespoons poached or roasted garlic; 1 tablespoon finely grated lemon zest; ⅔ cup (165 ml) extra-virgin olive oil

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

2 cups (100 g) coarsely chopped fresh flat-leaf parsley
½ cup (20

Americas
United States
Fish course
Sauce
Pescatarian
California
Gluten-free

Method

In a blender or food processor, combine the parsley, basil, anchovies, capers, garlic, and zest to a food processor or blender. With the machine running, gradually add the olive oil until just blended. The sauce should still have a little texture. Season to taste with salt and pepper. Store covered in the refrigerator for up to 24 hours.