Salsa Verde

This recipe goes with Whole Roasted Branzino

Yield: Makes 1 1/4 cups
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 1 tablespoon fresh breadcrumbs
  • 1 tablespoon sherry vinegar
  • 1 cup loosely packed fresh Italian parsley leaves
  • 1 cup olive oil, divided
  • 1/3 cup loosely packed fresh basil leaves
  • 1/3 cup chopped fresh chives
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon capers
  • 2 anchovy fillets
  • 1 teaspoon Dijon mustard
  • Salt
  • Freshly ground black pepper

Preparation

  1. Soak breadcrumbs in sherry vinegar until very soft.
  2. Process parsley and 1/2 cup oil in a blender or food processor until smooth. Add breadcrumb mixture, basil, and next 6 ingredients; pulse until pureed. Add remaining 1/2 cup oil slowly, pulsing until well blended. Season to taste with salt and pepper. Adjust consistency with additional oil, if necessary.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salsa Verde Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy