Italian Salsa Verde
Whenever I need to escape my backyard, I make this sauce. It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak. The sauce is made up of herbs, capers, garlic, shallots and anchovy. Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. While I could eat this with a spoon, it’s also great over grilled white fish, or even tossed with pasta.
- 1 garlic clove , peeled
- ½ small shallot
- 1 ½ teaspoons drained capers
- 1 anchovy fillet , rinsed and patted dry
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon thyme leaves
- 1 cup lightly packed parsley , leaves and upper stems
- 1 tablespoon coarsely chopped walnuts
- ¼ teaspoon red wine vinegar
- Kosher salt and freshly ground black pepper
- ½ cup extra virgin olive oil
Fit the mini food processor with the s blade. Add the garlic and shallot. Process to finely chop. Scrape the sides.
Add the capers, anchovy, rosemary, thyme, parsley, walnuts and red wine vinegar. Season with salt and pepper. Process until finely chopped, scraping down the sides occasionally.
With the motor running, drizzle the olive oil through the feed tube or through the holes on the lid. Taste and season with additional salt and pepper, if needed. Transfer to a bowl and let sit at room temperature for at least 10 minutes (or up to 1 hour) to let the flavors meld. Do Ahead: The salsa verde can be refrigerated for 1 week. Bring to room temperature before serving.