Salsa Verde

Adapted from Chatelaine Magazine

Printable Recipe


Prep time  5 minutes

Makes: 1 cup

 Ingredients:

2 garlic cloves
1 anchovy fillet
1/4 cup capers, drained 
zest from 1 lemon
2 tbsp lemon juice
1/2 cup olive oil
1 1/2 cups coarsely chopped, packed flat-leaf parsley

Directions:

1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightly chunky, but not puréed. Use immediately or refrigerate in a sealed jar for up to two weeks.

Makes 1 cup

Ingredients:
2 large garlic cloves, peeled
1-3 anchovy fillet
¼ cup capers, drained 
zest from 1 lemon
lemon juice (at least 1/2 lemon)
½ cup olive oil
1 ½ cups coarsely chopped, packed flat-leaf parsley (adding some mint to make up the 1 ½ cups total is another delicious option)

1-2 pinches crushed red chili pepper flakes

Directions:

1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, chili pepper flakes, lemon zest and lemon juice. Pulse in olive oil just until combined. Add herbs and pulse just until slightly chunky, but not puréed. 

Use immediately or refrigerate in a sealed jar for up to two weeks.

Perfect tossed with pasta or on grilled or toasted baguette slices as bruscetta.   A dollop of salsa verde brightens up a simple salad or sandwich.