Salsa Verde

Ingredients

  • 1 cup(s) coarsely chopped flat-leaf parsley
  • 0.75 cup(s) extra-virgin olive oil
  • 0.25 cup(s) coarsely chopped mint
  • 1 teaspoon(s) marjoram or oregano leaves
  • 1 tablespoon(s) salt-packed capers
  • 0.5 lemon
  • 1 salt-packed anchovy
  • + 2 more ingredients
    • 1 small garlic clove
    • Freshly ground black pepper

1. In a mortar, pound the herbs to a paste. (You may have to do this in batches.) Work in 2 tablespoons of the olive oil, then transfer to a medium bowl. Pound the garlic with the anchovy and add to the bowl. 2. Gently pound the capers until they're partially crushed and add to the bowl. Stir in ...

View full recipe at Food & Wine

Comments

Variations on Salsa Verde

  • Salsa Verde
    • 1/4 cup fresh cilantro leaves
    • 1 large garlic clove
    • 2 large green onions
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    • 1 tablespoon whipping cream
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    • 1/2 cup chopped fresh basil
    • 1/2 cup extra-virgin olive oil
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon freshly ground black pepper
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  • Salsa Verde
    • 1 small garlic clove
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    • 1/3 cup extra-virgin olive oil
    • 1/2 teaspoon anchovy paste
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    • 1 1/2 bunches fresh cilantro
    • 1 1/2 teaspoons salt
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  • Salsa Verde
    • 1/2 teaspoon salt
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    • 1/4 cup loosely packed fresh cilantro
    • 1 jalapeño pepper, seeded
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    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 small garlic clove, minced
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  • Salsa Verde
    • 1 1/2 tablespoons red-wine vinegar
    • 1 1/2 cups fresh parsley leaves (preferably flat-leafed)
    • 3 flat anchovies
    • 1 slice homemade-type white bread
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  • Salsa Verde
    • 3 cups fresh Italian parsley leaves
    • 3 garlic cloves
    • 1 tablespoon Dijon mustard
    • 1 1/2 teaspoons grated lemon peel
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    • 1 1/2 teaspoons fresh rosemary
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  • Salsa Verde
    • 3 drained canned anchovy fillets
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    • 2 garlic cloves, smashed
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    • 2 scallions, minced
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    • 3 tablespoons fresh mint
    • 2 1/2 tablespoons bottled capers (preferably nonpareil)
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    • 1/8 teaspoon black pepper
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