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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10 months ago Shannon

Pesto!

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10 months ago mesato

Chimichurri!

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10 months ago Karina Navarro

Chimichurri

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10 months 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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10 months 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

10 months ago Liz Smith

Salsa verde in summer and pesto now

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10 months ago Hannah

I love cilantro chutneys.

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10 months ago DanMc

Za'tar with olive oil.

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10 months ago Deirdre

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

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10 months ago Deirdre

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

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10 months ago Deirdre

...and of course add olive oil!

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10 months ago alfleischman

Lemon, ginger, basil+mint!

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10 months ago LLStone

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

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10 months 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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10 months ago beetsandbluecheese.com

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

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10 months ago ais2j

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

Stringio

10 months ago Bethany Cardone

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

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10 months ago aacers

Pesto!!

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10 months ago KC @ G-Free Foodie

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

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10 months ago LittleLadyCook

Sundries Tomato Pesto or Chimichurri. I love both!

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10 months ago Courtney Elizabeth

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

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10 months ago enbe

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