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Author Notes: I’ve realized that Italian style salsa verde is one of my all time favorite foods. It is versatile, bright and always adds a delicious piquant punch to whatever it touches. A while back, I discovered that I really love orange in my salsa verde, for sweetness, along with buttery green olives. This is especially good with crisp cutlets of pork (or tuna), wild salmon smeared with a mixture of a little Dijon and mayonnaise and then broiled, or a beautifully grilled steak. —gingerroot
Makes a bowlful
- 1 medium garlic clove, minced
- 1 anchovy fillet, chopped
- 12 Lucques green olives, pitted, chopped to yield about ¼ cup -- can substitute Picholine olives (if using Picholine, may need a few more)
- 3/4 cup packed Italian parsley leaves, finely chopped
- ½ cup packed sweet basil leaves (I used about 20)
- 1 Tablespoon chopped tarragon
- 6 Tablespoon(s) olive oil
- 1 ½ Tablespoon(s) orange juice (can use valencia, navel or blood orange)
- 2 teaspoon(s) orange zest
- 2 teaspoon(s) sherry vinegar
- Squeeze of 1 wedge of lemon (plus more to taste if necessary)
- Sea salt to taste (start with a tiny pinch)
- In a mortar or bowl, combine garlic, anchovy, olives, parsley and tarragon. Using a pestle or similar utensil, mash ingredients to combine.
- Cut basil into a chiffonade by stacking, rolling and thinly slicing leaves crosswise. Run your knife across the ribbons a few times to finely rough chop. Add to mortar or bowl, immediately followed by 6 T of olive oil to prevent basil from oxidizing. Stir to combine.
- Add citrus juices, zest, sherry vinegar and a pinch of sea salt. Stir and adjust seasonings if necessary. Set aside for at least 30 minutes to allow flavors to meld. If making in advance, cover with plastic wrap, pressing wrap down to touch surface of salsa verde and refrigerate. Let stand at room temperature 1 hour before serving, stirring before using.
- This recipe was entered in the contest for Your Best Fresh Herbs