Italian Salsa Verde might be made with any green herb. My version relies on a little anchovy to give the sauce an umami hit that marries well with grilled fish, fowl, meat and vegetables. This quick and easy sauce can be pulsed together in a food processor while your meal is cooking. The bright flavor of lemons and a little garlic balance beautifully against the caper and anchovy. This version for shellfish uses mint, but basil, tarragon, chervil and chives all make lovely substitutions.
Ingredients
- 2 cloves of garlic, thinly sliced
- 2 Tbs capers, rinsed and drained
- 6 small anchovy fillets
- Zest of 1 lemon
- Juice of 1 lemon
- 2 packed cups Italian parsley leaves and tender stems, coarsely chopped
- 10 mint leaves
- 4 ounces extra virgin olive oil, more to taste
- Salt and freshly ground black pepper to taste
Instructions
Makes 8 ounces
Place the garlic, capers, anchovy fillets, lemon zest and lemon juice in the workbowl of a food processor fitted with a chopping blade. Process to a coarse purée, scraping down the sides of the workbowl with a rubber spatula as needed. Add the parsley and mint, and drizzle in the olive oil while running the processor. Scrape down the sides of the workbowl with a rubber spatula and season with salt and freshly ground black pepper to taste. Transfer the salsa verde to a tightly covered container and refrigerate until use.
