Grill/Barbecue

Salsa Verde

August 25, 2010
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
Ingredients
  • 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 This Recipe
Directions
  1. In a small bowl, stir together everything except the lemon juice, then add the lemon juice to taste.

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Review
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.