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?
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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
In a small bowl, stir together everything except the lemon juice, then add the lemon juice to taste.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).