Salsa Verde



Makes 1 1/4 cups

Recipe from

Coastal Living


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
Freshly ground black pepper


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.

Melissa Kelly and Price Kushner,

Primo, Rockland, Maine,

Coastal Living

June 2008