Classic Salsa Verde
Use whatever herbs are freshly available in addition to the parsley.
- 4 cup chopped fresh Italian parsley
- 1⁄4 cup chopped fresh basil, oregano, chives, and/or rosemary
- 1⁄4 cup capers
- 2 fresh or canned anchovy fillets, rinsed, patted dry, and chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1⁄2 teaspoon salt
- Freshly ground black pepper to taste
- 2 hard-boiled eggs, chopped (optional)
Instructions:
Try this recipe with toasted pita bread, grilled baguette slices, as a garnish for cooked foods, or even stirred into freshly cooked hot pasta. Or split open a baguette, sprinkle the inside with a good sherry vinegar, spread this salsa on both sides, and share with a friend. If you include the hard-boiled eggs, you’ve got lunch.
- Combine all the ingredients in a medium bowl.
- Let the salsa sit for at least 1 hour so that the flavors can blend. Serve chilled, at room temperature, or stirred into hot dishes such as pasta or vegetables. Store in the refrigerator for up to 4 days.