CookingLight diet CookingLight diet

Salsa Verde

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Yield
Makes 1 cup
Maria Helm Sinskey Maria Helm Sinskey
July 2006
RECIPE BY Coastal Living

Ingredients

  • 6 anchovy fillets, minced
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh basil
  • 1/4 cup capers, minced
  • 1/4 cup cornichons or sweet pickle, minced
  • 1 large garlic clove, minced
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper

How to Make It

Combine all ingredients in a small bowl. Cover and chill 8 hours.

The Vineyard Kitchen

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