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
  • Freshly ground black pepper
  • 1 salt-packed anchovy
  • 1 small garlic clove
  • 1 teaspoon(s) marjoram or oregano leaves
  • + 2 more ingredients
    • 1 tablespoon(s) salt-packed capers
    • 0.5 lemon

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
    • 1 large serrano chili
    • 1 tablespoon whipping cream
    • 1/2 pound tomatillos
    • +2 other ingredients
  • Salsa Verde
    • 1/2 cup chopped fresh basil
    • 1/2 cup extra-virgin olive oil
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1/4 cup capers, minced
    • +5 other ingredients
  • Salsa Verde
    • 1/3 cup extra-virgin olive oil
    • 1 small garlic clove
    • 1 tablespoon red-wine vinegar
    • 1/2 teaspoon anchovy paste
  • Salsa Verde
    • 1 1/2 bunches fresh cilantro
    • 1 1/2 teaspoons salt
    • 3/4 cup fresh Italian parsley
    • 1 1/2 teaspoons ground cumin
    • 2 large jalapeño chiles
    • +3 other ingredients
  • Salsa Verde
    • 1/2 cup coarsely chopped purple onion
    • 1/2 teaspoon salt
    • 1/4 cup loosely packed fresh cilantro
    • 1 jalapeño pepper, seeded
  • Salsa Verde
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 small garlic clove, minced
    • +2 other ingredients
  • Salsa Verde
    • 1 1/2 cups fresh parsley leaves (preferably flat-leafed)
    • 3 flat anchovies
    • 1 slice homemade-type white bread
    • 2 tablespoons capers
    • 1 garlic clove
    • +2 other ingredients
  • Salsa Verde
    • 1/2 cup extra-virgin olive oil
    • 3 cups fresh Italian parsley leaves
    • 3 garlic cloves
    • 1 tablespoon Dijon mustard
    • 1 1/2 teaspoons grated lemon peel
    • +3 other ingredients
  • Salsa Verde
    • 1 1/2 teaspoons fresh rosemary
    • 3/4 cup capers
    • 1 1/2 teaspoons fresh sage
    • 3 cups fresh parsley
    • 2 cups extra-virgin olive oil
    • +4 other ingredients
  • Salsa Verde
    • 3 drained canned anchovy fillets
    • 1/2 cup olive oil
    • 1 clove peeled garlic
    • 2 tablespoons drained capers
    • 1 cup chopped parsley
  • Salsa Verde
    • 2 garlic cloves, smashed
    • 2 garlic cloves, smashed
    • 2 scallions, minced
    • 2 scallions, minced
    • 2 tablespoons olive oil
    • Zest and juice of 1 lime
    • +7 other ingredients
  • Salsa Verde
    • 3 tablespoons fresh mint
    • 9 flat anchovy fillets
    • 1/8 teaspoon black pepper
    • 1/2 cup extra-virgin olive oil
    • 6 tablespoons parsley
    • +1 other ingredients


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