Guest Editors

Alice Waters' Parsley and Anchovy Sauce

By • November 20, 2013 • 30 Comments

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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.

Jump to Comments (30)

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

Comments (30)

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about 1 year ago Shannon

Pesto!

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about 1 year ago mesato

Chimichurri!

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about 1 year ago Karina Navarro

Chimichurri

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about 1 year 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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about 1 year 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.

Stringio

about 1 year ago Liz Smith

Salsa verde in summer and pesto now

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about 1 year ago Hannah

I love cilantro chutneys.

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about 1 year ago DanMc

Za'tar with olive oil.

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about 1 year ago Deirdre

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

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about 1 year ago Deirdre

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

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about 1 year ago Deirdre

...and of course add olive oil!

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about 1 year ago alfleischman

Lemon, ginger, basil+mint!

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about 1 year ago LLStone

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

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about 1 year 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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about 1 year ago beetsandbluecheese.com

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

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about 1 year ago ais2j

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

Stringio

about 1 year ago Bethany Cardone

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

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about 1 year ago aacers

Pesto!!

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about 1 year ago KC @ G-Free Foodie

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

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about 1 year ago LittleLadyCook

Sundries Tomato Pesto or Chimichurri. I love both!

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about 1 year ago Courtney Elizabeth

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

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about 1 year ago enbe

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