Salsa Verde

Salsa Verde Recipe
Photo: Brown Cannon III
This garlicky, herby Italian sauce is a classic with roast beef. Although using a mortar gives the sauce a nice coarse texture, you can also make it in a food processor.

 

Yield:

Makes about 2 1/2 cups (serving size: 2 tbsp.)
Total time: 40 Minutes

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 125
Caloriesfromfat 85 %
Protein 1.7 g
Fat 12 g
Satfat 2 g
Carbohydrate 3.1 g
Fiber 0.5 g
Sodium 180 mg
Cholesterol 33 mg

Ingredients

1/2 cup fine dried bread crumbs
6 tablespoons red wine vinegar
9 salt-packed anchovy fillets, rinsed; or oil-packed
2 garlic cloves
6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided
Yolks from 3 hard-cooked large eggs
1 tablespoon plus 1 tsp. canned tomato paste
2 1/4 cups packed roughly chopped flat-leaf parsley leaves
About 1 cup extra-virgin olive oil

Preparation

1. Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.

2. Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.

3. Turn into a bowl and top with remaining 2 tbsp. capers.

Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.

Note:

December 2012
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