Vineyard Kitchen
Recipes
Yield 1 1/4 Cups
This Salsa Verde can be made up to 3 days in advance and tastes better after it has sit for a day or so. Serve it on top of sliced hard-boiled eggs, grilled chicken or fish as well as your favorite cut of beef or pork.
- 1/4 cup chopped flat leaf parsley
- 1/4 cup chopped basil
- 2 tablespoons minced capers
- 1/4 cup chopped mixed olives
- 1 large clove garlic, minced
- 3 anchovy filets, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon minced lemon zest
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- Freshly ground black pepper
1. Place all ingredients except olive oil in a food processor and chop finely, season with the salt and a few grinds of black pepper.
2. Slowly drizzle in the olive oil to form a loose paste. Allow salsa verde to rest for several hours in the refrigerator.
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