salsa verde

SF COOKING version

1/2 c EVOO

2 TBS, chopped shallot

1 garlic clove, minced

1 anchovy fillet

1 TBS lemon zest

3 TBS lemon juice

2 cups each basil, cilantro, parsley

*add oil last into food processor and then add salt and pepper

• Version
• 2 cups mixed fresh herbs, such as basil, parsley, and cilantro
• 1 garlic clove
• 1 1/4 teaspoons red-wine vinegar
• 2 tablespoons capers, rinsed and drained
• 3 anchovy fillets
• 1/2 cup extra-virgin olive oil
• Coarse salt and ground pepper

In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Version: Makes 8 ounces

INGREDIENTS

2 cloves of garlic, thinly sliced

2 Tbs capers, rinsed and drained

6 small anchovy fillets

Zest of 1 lemon

Juice of 1 lemon

2 packed cups Italian parsley leaves and tender stems, coarsely chopped

10 mint leaves

4 ounces extra virgin olive oil, more to taste

Salt and freshly ground black pepper to taste

TO PREPARE

Place the garlic, capers, anchovy fillets, lemon zest and lemon juice in the workbowl of a food processor fitted with a chopping blade. Process to a coarse purée, scraping down the sides of the workbowl with a rubber spatula as needed. Add the parsley and mint, and drizzle in the olive oil while running the processor. Scrape down the sides of the workbowl with a rubber spatula and season with salt and freshly ground black pepper to taste. Transfer the salsa verde to a tightly covered container and refrigerate until use.

Italian Salsa Verde might be made with any green herb. My version relies on a little anchovy to give the sauce an umami hit that marries well with grilled fish, fowl, meat and vegetables. This quick and easy sauce can be pulsed together in a food processor while your meal is cooking. The bright flavor of lemons and a little garlic balance beautifully against the caper and anchovy. This version for shellfish uses mint, but basil, tarragon, chervil and chives all make lovely substitutions.