Published July 1, 2003.
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.
Despite its innate simplicity, salsa verde can easily go wrong. In fact, many of the recipes tested were overly potent and harsh, leaving tasters with puckered lips and raging garlic breath. The texture was problematic, too; all of those first salsas separated into pools of oil and clumps of parsley.
A balanced yet still bold-flavored sauce with a thick, uniform texture.
Process chunks of bread with oil and lemon juice--not vinegar--to create a smooth base, then add the remaining ingredients. Add anchovies for a touch of complexity (but not fishiness). Use a food processor for a smooth, uniform sauce.
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