Italian Salsa Verde Recipe

Name: Italian Salsa Verde Recipe
Ingredients: 1 tablespoon capers; 2-4 anchovy fillets ((use 2 if you find anchovies a little too salty/strong)); 2 cloves garlic (peeled, green germ removed); ¾ cup extra-virgin olive oil; 1 cup fresh parsley leaves and tender stems (chopped); ¼ cup basil leaves (chopped); 1 tablespoon fresh chives; ¼ teaspoon sea salt; 2 tablespoons fresh lemon juice ((about half a large lemon))

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Servings: 1

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Ingredients

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1 tablespoon capers2-4 anchovy fillets ((use 2 if you find anchovies a little too salty/strong))2 cloves garlic (peeled, green germ removed)¾ cup extra-virgin olive oil1 cup fresh parsley leaves and tender stems (chopped)¼ cup basil leaves (chopped)1 tablespoon fresh chives¼ teaspoon sea salt2 tablespoons fresh lemon juice ((about half a large lemon))

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Instructions

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Step 1

Rinse capers in cold water, then drain.

Step 2

Soak anchovies in cold water for 5 minutes, then pat dry and remove any large, obvious bones.

Step 3

Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl.

Step 4

Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt.

Step 5

If you are eating right away, stir in lemon juice. If you are advance prepping, wait until right before serving to stir in lemon juice.

Step 6

Serve Salsa Verde alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.