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."
 
Download
photo by teresas photo by teresas
photo by teresas
Ready In:
10mins
Ingredients:
8
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yum! We loved this! I did cut the recipe down to 2.5-3 servings and prepared it in my immersion blender. It whipped together with ease. I used basil because that is what I had on hand. I also was lucky and had a can of anchovy's because I have another recipe that needs them. :) This worked perfect for a sauce to put over our cooked salmon. Delicious! Thanks for posting.
     
Advertisement

RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes