Italian Salsa Verde | Oregonian Recipes
Unlike the tomatillo-based Mexican version, the Italian salsa verde is a bright, raw paste of various herbs perked up with punchy anchovies and capers. It's ...
Ingredients
- 1 clove garlic, chopped
- 2 anchovy fillets
- 2 tablespoons capers, drained
- 1 bunch fresh parsley, chopped
- 1 large handful basil, chopped
- 1/3 cup olive oil
- Grated zest and juice of a lemon (or orange, for a slightly sweeter take)
- 1 to 2 tablespoons red wine vinegar
- Freshly ground black pepper
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