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Add a photoServings: 1
Ingredients
- 1 x garlic clove Salt as needed
- 2 x fileted anchovies (preferably salt-packed)
- 1 tsp chopped green onion
- 3/4 c. minced parsley leaves
- 2 Tbsp. minced herbs see * Note
- 1 Tbsp. red wine vinegar
- 2 tsp capers in brine
- 1/2 c. extra virgin olive oil
Directions
- * Note: Salsa verde is based on parsley, but it's the additional herbs which provide the subtle shifts in character. Use herbs such as basil, tarragon, arugula and mint according to your taste and the type of meat with that it will be served.
- Place the garlic in a mortar with a healthy pinch of salt and lb. it to a paste. Add in the anchovies and repeat. Add in the onion, parsley, herbs, vinegar, capers and 1 Tbsp. of oil and lb. and grind till the paste is smooth. Stirring and grinding with the pestle, add in the extra virgin olive oil in 2 or possibly 3 pours, making sure the sauce is well blended before adding more. Taste for salt and serve.
- Food processor or possibly blender variation: With the machine running, drop the garlic into the feed tube and run till it is finely minced. Add in the anchovies, onion, parsley, herbs, vinegar, capers and half the oil and pulse till pureed. With the machine running, add in the remainder of the oil in a steady stream through the feed tube. Scrape down the sides of the work bowl as needed. Taste for salt and serve.
- This recipe yields about 1/2 c..
- Yield: 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 201g | |
| Calories 1179 | |
| Calories from Fat 1160 | 98% |
| Total Fat 131.43g | 164% |
| Saturated Fat 29.57g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 361mg | 15% |
| Potassium 258mg | 7% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.45g | 0% |
| Protein 1.69g | 3% |
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