Salsa Verde (Italian Herb, Capers and Anchovies Salsa)

The Italian salsa verde is a cold rustic sauce, and includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard. The ingredients are coarsely chopped, formerly by hand, now often in a food processor. In some regions, cubed bread is soaked in vinegar and blended with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish.

1 bunch (3 oz) flat-leaf parsley leaves and tender stems, roughly chopped (80 g)
2 Tbsp. (¾ oz) salted capers, soaked in cold water for 10 minutes to remove excess salt (25 g)
4 (½ oz) oil-packed anchovy fillets (15 g)
2 medium cloves garlic
2 Tbsp. lemon juice, freshly squeezed (30 mL)
¼ cup + 2 Tbsp. extra-virgin olive oil (90 mL)
sea salt

In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.

Salsa verde can be refrigerated in an airtight container for up to 5 days.

Makes 1 cup.

Verde Variation: To serve with steak, add stronger herbs, such as rosemary, thyme, or oregano, to the tender herbs, and use red-wine or balsamic vinegar for the lemon juice and zest. Add Dijon mustard to taste.