Salsa verde
by
An authentic salsa verde recipe is a must for any cook's repertoire, and Amy Gulick's classic recipe proudly encapsulates all of simple sauce's verdant, punchy goodness. Perhaps the most versatile of all Italian sauces, salsa verde, or 'green sauce' in English, is as good with roasted vegetables or pasta as it is with a hearty bowl of bollito misto.
Ingredients
Salsa verde
- 2 tbsp of salted capers, heaped, rinsed in cold water
- 2 salted anchovy fillets , rinsed in cold water
- 2 garlic cloves, peeled
- 100g of flat-leaf parsley, fresh
- 1 handful of rocket, or 1 handful of basil leaves
- 70g of extra virgin olive oil
Method
1
To begin, open the anchovies and remove all of their tiny bones. Place all of the ingredients (except the oil) in a food processor and pulse for several seconds until a paste forms
2
With the food processor on low, slowly pour in the olive oil until the paste becomes a thick sauce. Decant into a bowl and serve
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Salsa verde
