Salsa Verde

By • August 25, 2010 • 3 Comments



Author Notes: On a recent day when an acquaintance asked me what he should serve with grilled black bass, I instinctively said salsa verde. You can’t go wrong with salsa verde. There is no other sauce that extracts summer resources so vividly, or that pairs so well with other summer foods like grilled fish, chicken or steak. Salsa verde doesn’t have the heft of pesto, thanks to the acidity of vinegar and lemon, but it has plenty of kick from anchovy, garlic and red pepper flakes. You could add some basil or mint, but why should you?Amanda Hesser

Makes 3/4 cup

  • 1 cup packed parsley leaves, chopped
  • 1 teaspoon chopped capers
  • 1 anchovy filet, chopped
  • 1 small garlic clove, crushed and chopped
  • 1 tablespoon minced onion
  • Pinch red pepper flakes
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • 5 tablespoons olive oil
  • Lemon juice, to taste
  1. In a small bowl, stir together everything except the lemon juice, then add the lemon juice to taste.
Jump to Comments (3)

Tags: barbecue, fresh, herbs, Italian, sauce, Summer

Comments (3) Questions (1)

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11 months ago Sam579

Making this for the second time - I may amp up the red pepper flakes this time - really terrific with fish!

Tad_and_amanda_in_the_kitchen

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you like it!

Newliztoqueicon-2

about 4 years ago Lizthechef

Lovely and best of all, no cilantro! These flavors sound terrific-