Salsa Verde
Makes 1-1⁄2 Cups
Ingredients
2–3 slices hearty white sandwich bread, lightly toasted and cut into 1⁄2-inch pieces (about 1-1⁄2 cups)
1 cup extra-virgin olive oil
1⁄4 cup lemon juice (2 lemons)
4 cups parsley leaves
1⁄4 cup capers, rinsed
4 anchovy fillets, rinsed
1 garlic clove, minced
1⁄4 teaspoon salt
Instructions
Process bread, oil, and lemon juice in food processor until smooth, about 10 seconds. Add parsley, capers, anchovies, garlic, and salt and pulse until finely chopped (mixture should not be smooth), about 5 pulses. Transfer to serving bowl. (Salsa verde can be refrigerated for up to 2 days.)
LEMON-BASIL SALSA VERDE
Replace 2 cups parsley with 2 cups fresh basil leaves, increase garlic to 2 cloves, and add 1 teaspoon grated lemon zest.
SALSA VERDE WITH ARUGULA
Arugula gives this variation a peppery kick that’s a nice match for grilled foods.
Replace 2 cups parsley with 2 cups chopped arugula and increase garlic to 2 cloves.
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