A Different Salsa Verde

“This is from "Herbs and Spices the Cook's Reference" by Jill Norman. I've never seen one like this! It sounds more like a flavored oil sauce. Serve with poached or baked fish, grilled meats, artichokes, cauliflower or broccoli.”
READY IN:
10mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the herbs, garlic, capers, and anchovy fillets to a coarse paste. You can use a food processor, blender or immersion blender.
  2. Scrape down the sides and slowly add oil and blend until it makes a smooth sauce.
  3. Season to taste.

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