Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: makes 1.5 cups
Cuisine: Italian
Ingredients: 1 tbsp Dijon mustard; 4 anchovy fillets; 1 garlic clove; 2 cups fresh flat-leaf parsley leaves; 1 cup fresh basil leaves; 1 cup fresh mint leaves; 0.25 cup fresh oregano leaves; 2 tbsp capers; 1 tsp grated lemon zest; 0.25 cup lemon juice; 1 tbsp sherry or red wine vinegar; 0.5 cup extra-virgin olive oil; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; Pinch of red pepper flakes

A mash-up of Italian salsa verde and chimichurri loaded with parsley, basil, mint, oregano, capers, anchovy, and lemon, ideal for jazzing up grilled fish, meats, or vegetables.

From The Young Forever Cookbook

Prep: 10 min
Total: 10 min
Yield: makes 1.5 cups
Category: Sauce
Cuisine: Italian

Nutrition (estimated)

per 1 tbsp

Calories: 50 kcal
Protein: 1 g
Fat: 5 g
Carbs: 1 g
Fiber: 0 g
Sugar: 0 g
Sodium: 110 mg

Ingredients

1 tbsp Dijon mustard
4 anchovy fillets
1 garlic clove
2 cups fresh flat-leaf parsley leaves
1 cup fresh basil leaves
1 cup fresh mint leaves
0.25 cup fresh oregano leaves
2 tbsp capers
1 tsp grated lemon zest
0.25 cup lemon juice
1 tbsp sherry or red wine vinegar
0.5 cup extra-virgin olive oil
0.5 tsp kosher salt
0.5 tsp freshly ground black pepper
Pinch of red pepper flakes

Parsley Basil Mint Oregano Extra-Virgin Olive Oil

Instructions

Pulse mustard, anchovies, and garlic in a food processor a few times. Add parsley, basil, mint, oregano, capers, lemon zest and juice, and vinegar; pulse until finely chopped.
Add ¼ cup olive oil, salt, pepper, and pepper flakes; pulse until combined. Transfer to a bowl and stir in remaining ¼ cup olive oil.
Store airtight in the fridge up to 1 week or freeze up to 2 months.