Salsa Verde

Published July 1, 2003.

Why this recipe works:

This all-purpose green sauce, made from parsley, olive oil, garlic, and vinegar, can be overly potent and harsh, and it separates easily to boot. For a balanced yet still boldly flavored salsa verde recipe that wouldn’t require stirring, we processed chunks of bread with oil and lemon juice—… read more

This all-purpose green sauce, made from parsley, olive oil, garlic, and vinegar, can be overly potent and harsh, and it separates easily to boot. For a balanced yet still boldly flavored salsa verde recipe that wouldn’t require stirring, we processed chunks of bread with oil and lemon juice—not vinegar—to create a smooth base, then added the remaining ingredients, including anchovies for a touch of complexity (but not fishiness).

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Makes a generous 1 1/2 cups

Two slices of sandwich bread pureed into the sauce keeps the flavors balanced and gives the sauce body. Toasting the bread rids it of excess moisture that might otherwise make for a gummy sauce. Salsa verde is excellent with grilled or roasted meats, fish, or poultry; poached fish; boiled or steamed potatoes; or sliced tomatoes. It's also good on sandwiches. It is best served immediately after it is made but can be refrigerated in an airtight container for up to two days. If refrigerated, the sauce should be brought to room temperature and stirred to recombine before serving.

Ingredients

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