Alice Waters' Parsley and Anchovy Sauce

November 20, 2013

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

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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.

See what other Food52 readers are saying.

  • Shannon
  • mesato
  • Karina Navarro
    Karina Navarro
  • mrslarkin
  • CarlaCooks

Written by: AliceWaters


Shannon November 22, 2013
mesato November 22, 2013
Karina N. November 21, 2013
mrslarkin November 21, 2013
Guasacaca! As much fun to eat as it is to say.
CarlaCooks November 21, 2013
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.
Liz S. November 20, 2013
Salsa verde in summer and pesto now
Hannah November 20, 2013
I love cilantro chutneys.
DanMc November 20, 2013
Za'tar with olive oil.
Deirdre November 20, 2013
Whoops....forgot the olive oil!!!
Deirdre November 20, 2013
Honey, apple cidar vinegar, Dijon mustard, cilantro and parsley
Deirdre November 20, 2013
...and of course add olive oil!
alfleischman November 20, 2013
Lemon, ginger, basil+mint!
LLStone November 20, 2013
Chimichurri and a frozen tomato balsamic spread/sauce with garlic that I add to everything.
Pegeen November 21, 2013
What is your recipe for the tomato balsamic garlic? (And for your chimichurri if you don't mind.) Thank you! November 20, 2013
I love freshly made Chimichurri. It can take a delicious steak and make it an outstanding one...
ais2j November 20, 2013
I lean towards a lemon, garlic, and dill vinaigrette, but I'm always down for chimichurri!
Bethany C. November 20, 2013
I like to marinate any kind of meat/seafood in my own special pesto.
aacers November 20, 2013
KC @. November 20, 2013
Chimichurri would be my usual answer, but this salsa verde looks delish!
LittleLadyCook November 20, 2013
Sundries Tomato Pesto or Chimichurri. I love both!
Courtney E. November 20, 2013
Fresh dill, lemon & olive oil. Great with fish!
enbe November 20, 2013
A good chimichurri on black bean & kale tacos. Yum!