Italian-Style Salsa Verde

The food from John Gorham, chef of the Toro Bravo restaurant group in Portland, vibrates with big flavors; a perfect example is this herb-laden fresh sauce that's perfect for drizzling over the Northwest Seafood Boil or other steamed seafood. If you don't have fennel fronds, you can just add a bit more of the other herbs or use fresh dill instead.

 

This recipe goes with Northwest Seafood Boil

Yield: Makes 1 3/4 cups (serving size: 1 tbsp.)
Total:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 98%
  • Protein: 0.2g
  • Fat: 10g
  • Saturated fat: 1.4g
  • Carbohydrate: 0.5g
  • Fiber: 0.2g
  • Sodium: 60mg
  • Cholesterol: 0.0mg

Ingredients

  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely chopped chives
  • 1/4 cup coarsely chopped fennel fronds or dill
  • 1/4 cup coarsely chopped mint leaves
  • 1/4 cup coarsely chopped tarragon
  • 1/4 cup coarsely chopped shallots
  • 2 tablespoons finely chopped capers
  • 2 teaspoons coarsely chopped sage leaves
  • About 3/4 tsp. kosher salt
  • 1 1/4 cups mild and fruity extra-virgin olive oil

Preparation

  1. Combine everything except oil in a small bowl. Whisk in oil. Taste and adjust salt. Chill overnight, if possible, so flavors can marry.
  2. Make ahead: Up to 1 day, chilled; let come to room temperature.
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