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6 Comments
Angela P.
April 25, 2016
This is my version of salsa verde. You'll love it,l I promise. Great for lamb and pulled pork.
2 cloves garlic, peeled
6 good quality anchovy fillets
¼ cup Persian small pickles with
tarragon (find them in Mediterranean
grocery stores or substitute with
cornichons)
¼ cup capers
Handful fresh mint
1 bunch fresh basil
1 bunch flat-leaf parsley
1 tbsp Dijon mustard
3 tbsp red wine vinegar
½ cup extra virgin olive oil
Salt and pepper to taste (go light
on the salt)
Pulse first 9 ingredients in a food processor. Slowly add olive oil and season to taste. Do not over blend, as the mixture should still have some chunkiness.
2 cloves garlic, peeled
6 good quality anchovy fillets
¼ cup Persian small pickles with
tarragon (find them in Mediterranean
grocery stores or substitute with
cornichons)
¼ cup capers
Handful fresh mint
1 bunch fresh basil
1 bunch flat-leaf parsley
1 tbsp Dijon mustard
3 tbsp red wine vinegar
½ cup extra virgin olive oil
Salt and pepper to taste (go light
on the salt)
Pulse first 9 ingredients in a food processor. Slowly add olive oil and season to taste. Do not over blend, as the mixture should still have some chunkiness.
Fin132
April 24, 2016
How long will this last in the frig? Can I freeze it?
Sharon
April 25, 2016
I hate to admit it, but I made a version of this nearly a year ago and it's still good in the frig! I stored it in a round narrow bottle, which I sterilized first. The narrow bottle (the kind brined capers come in) decreased the surface area, allowing the oil to hermetically seal the contents. As long as you don't introduce your finger or a dirty utensil into the mix, it should keep for a very long time. I pulled it out last week and served it with a lamb shoulder roast. It was perfectly delicious! And I'm still alive.
Emiko
April 25, 2016
It will last a long time! If you don't think you'll use it up quickly, add a thin layer of olive oil over the top to 'seal' the sauce underneath.
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