Salsa Verde | Sonoma-Cutrer Vineyards
The perfect sauce to top your favorite grilled, pan seared or roasted meats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonomacutrer.com.
Ingredients
- 2 c coarsely chopped parsley
- 1/2 c chopped fresh basil or mint
- 4 (or more) anchovy fillets in oil
- 2 tbsp drained capers
- 2 tbsp blanched or roasted garlic (see note below)
- 1 tbsp finely grated lemon zest
- 2/3 c or so fruity extra virgin olive oil
- Salt and freshly ground black pepper to taste
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