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Alice Waters' Parsley and Anchovy Sauce

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This week's guest editor is Alice Waters, the visionary behind Chez Panisse and The Edible Schoolyard Project. All week, she'll be sharing recipes from her latest cookbook, The Art of Simple Food II, answering our questions, and inspiring us to get a little dirt on our sleeves. We'll also be giving away a copy of her new book each day!

Today: Alice shares her version of the endlessly adaptable salsa verde.

Alice Waters's Parsley and Anchovy Sauce on Food52

Parsley is a staple in my kitchen for its bright green flavor and cleansing freshness. I use the stems to flavor broths and soups, and use the leaves for sauces.

Parsley and garlic are a perfect pair, with the fresh green parsley counterbalancing the pungent spicy garlic. Persillade is the French name for a mixture of chopped parsley and garlic -- add some lemon zest and you have Italian gremolata. When you add olive oil to a gremolata, along with capers and salt (or anchovies), you have salsa verde, a fantastic sauce to drizzle over meats, vegetables, and fish. 

This sauce goes splendidly over whole-roasted cauliflower

Parsley and Anchovy Sauce 

1 garlic clove
3 salt-cured anchovy fillets
1 lemon
3 tablespoons extra-virgin olive oil
2 teaspoons chopped parsley
Salt and pepper

See the full recipe (and save and print it) here.

Photo by James Ransom

We're giving away a copy of The Art of Simple Food II! To enter, tell us in the comments: What's your favorite herby sauce? We'll choose a winner this Friday, November 22 -- unfortunately, we can't ship outside the US.

Tags: guest editor, alice waters, parsley, anchovy, salsa verde

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Comments (30)

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almost 2 years ago Shannon

Pesto!

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almost 2 years ago mesato

Chimichurri!

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almost 2 years ago Karina Navarro

Chimichurri

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almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Guasacaca! As much fun to eat as it is to say.

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almost 2 years ago CarlaCooks

Salsa fresca! I used to hate cilantro (and raw tomatoes, and raw onions), but I always loved salsa fresca. At some point, my taste buds decided that cilantro wasn't the spawn of Satan and now I use it as much as possible.

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almost 2 years ago Liz Smith

Salsa verde in summer and pesto now

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almost 2 years ago Hannah

I love cilantro chutneys.

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almost 2 years ago DanMc

Za'tar with olive oil.

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almost 2 years ago Deirdre

Whoops....forgot the olive oil!!!

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almost 2 years ago Deirdre

Honey, apple cidar vinegar, Dijon mustard, cilantro and parsley

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almost 2 years ago Deirdre

...and of course add olive oil!

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almost 2 years ago alfleischman

Lemon, ginger, basil+mint!

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almost 2 years ago LLStone

Chimichurri and a frozen tomato balsamic spread/sauce with garlic that I add to everything.

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almost 2 years ago Pegeen

Pegeen is a trusted home cook.

What is your recipe for the tomato balsamic garlic? (And for your chimichurri if you don't mind.) Thank you!

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almost 2 years ago beetsandbluecheese.com

I love freshly made Chimichurri. It can take a delicious steak and make it an outstanding one...

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almost 2 years ago ais2j

I lean towards a lemon, garlic, and dill vinaigrette, but I'm always down for chimichurri!

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almost 2 years ago Bethany Cardone

I like to marinate any kind of meat/seafood in my own special pesto.

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almost 2 years ago aacers

Pesto!!

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almost 2 years ago KC @ G-Free Foodie

Chimichurri would be my usual answer, but this salsa verde looks delish!

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almost 2 years ago LittleLadyCook

Sundries Tomato Pesto or Chimichurri. I love both!

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almost 2 years ago Courtney Elizabeth

Fresh dill, lemon & olive oil. Great with fish!

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almost 2 years ago enbe

A good chimichurri on black bean & kale tacos. Yum!