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Salsa Verde

Salsa Verde

This recipe goes with Whole Roasted Branzino

Coastal Living JUNE 2008

  • Yield: Makes 1 1/4 cups

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

Soak breadcrumbs in sherry vinegar until very soft.

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.

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Salsa Verde recipe

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