Salsa Verde

Recipe from

Coastal Living


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


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

Maria Helm Sinskey,

The Vineyard Kitchen,

Coastal Living

July 2006
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