Lemon-Basil Salsa Verde | America's Test Kitchen

Name: Lemon-Basil Salsa Verde | America's Test Kitchen
Total time: 15 min
Ingredients: 2 slices white sandwich bread; 1 cup extra-virgin olive oil; 1/4 cups lemon juice (from 2 lemons); 2 cups fresh basil leaves, lightly packed and roughly chopped; 2 cups packed flat-leaf parsley leaves, washed and dried thoroughly; 4 anchovy fillets; 1/4 cup capers, drained; 2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon); 1/8 teaspoon table salt; 1 teaspoon grated lemon zest

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This salsa verde variation pairs especially well with fish.

Keywords

Mexican
Quick
Condiments
Sauces

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Ingredients

2 slices white sandwich bread
1 cup extra-virgin olive oil
1/4 cups lemon juice (from 2 lemons)
2 cups fresh basil leaves, lightly packed and roughly chopped
2 cups packed flat-leaf parsley leaves, washed and dried thoroughly
4 anchovy fillets
1/4 cup capers, drained
2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
1/8 teaspoon table salt
1 teaspoon grated lemon zest