Salsa Verde

Name: Salsa Verde
Yield: makes about 3/4 cup
Ingredients: 1 garlic clove, peeled; 1 tablespoon capers, rinsed; 2 salt-packed anchovy fillets, rinsed (optional); 1 shallot, peeled and finely diced; Grated zest of 1 lemon; 1/2 cup Italian parsley leaves, washed, dried, and chopped; About 1/2 cup olive oil; Salt and fresh-ground black pepper

December 20, 2011

A simple uncooked sauce of fresh herbs brings aliveness to the table. Salsa verde (green sauce) is a versatile sauce of parsley and olive oil flavored with shallots, capers, and lemon zest. The basic recipe can be enhanced with additional ingredients to make it more pungent and complex. It will brighten and complement many dishes, especially grilled vegetables, meat, and fish.

Cooks' Note

A similar sauce without oil, called gremolata, is made of chopped garlic, parsley, and lemon zest; it makes a bright garnish for grilled foods, braised meats, or pasta.

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