| “The key here is simple and fresh quality ingredients. Parsley and mint are a great combination but if you are feeling adventurous you can add any herbs you have on hand, such as basil, dill, or cilantro. The anchovies can be omitted for those of us who are vegetarians. A food processor will combine the ingredients to a finer sauce texture while a mortar and pestle will give a more rounded artisanal variation of textured layers.” – MillPress |
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Ingredients
- 2 cups fresh EVOO (DBAO recommends fresh EVOO: Picual or Peranzana | Infused EVOO: Gremolata or Garlic)
- Sherry Reserva Vinegar or Barbaresco Red Wine Vinegar
- 3 garlic cloves
- 1 tbsp capers drain then rinse well
- 6 anchovy fillets optional
- 1 large bunch a large handful of flat-leaf parsley and/or basil leaves removed
- 1/2 bunch fresh mint leaves removed
- 1 lemon zested and juiced
- salt and black pepper to taste
Ingredients
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Instructions
- Chop the garlic finely, place the anchovies (if using) and capers on top before finely chopping together. Separately, chop roughly the herbs, then mix them into the caper mixture. Finely chop everything together.
- Place everything into a good-sized mixing bowl, stir in the vinegar, lemon zest, and juice. Season with a little salt and pepper, then slowly stir in the oil in a steady, even flow. The salsa verde will keep well for several days in a jar in a refrigerator.