But not Mexican Salsa Verde. This is Italian Salsa Verde – a full flavored green sauce for veggies, potatoes, grilled chicken or fish. Do not run away because it contains anchovies. It’s not fishy but those little fishies pack a lot of good umami, amping up the flavors of the other good things, like parsley.
(makes about 1/2 cup)
1 cup loosely packed flat leaf parsley leaves
1 small clove garlic, peeled
1 slice soft Italian bread, trimmed of crusts and cut into small pieces
2 anchovy fillets (packed in oil, not packed in salt)
1 Tablespoon capers in brine, drained
1/3 cup extra-virgin olive oil (use a good one, you are going to taste it)
2 teaspoons red wine vinegar
salt, maybe (lots of salty things in here)
Process parsley and garlic until finely chopped. Scrape down bowl. Add bread, anchovies, and capers. Process again until everything is finely chopped, scraping down the bowl as needed to get it all chopped. With the processor running, drizzle in olive oil and vinegar. Process until reaches sauce consistency, about 30 seconds. Taste for salt; you probably won’t need much. Store in the fridge for up to a week. Bring to room temperature before using – the oil will solidify when chilled.
A few Tablespoons are sufficient to dress 1 pound of green veggies.