Don’t flinch at the anchovies in this classic, Italian sauce — their savory saltiness balances the crisp, fresh herbs beautifully.

Salsa verde

Adapted from Food and Wine

Yield:  About 1 c., serving at least 4

1 medium shallot, chopped fine

1 tbsp. white wine vinegar

2 c. fresh, flat-leaf parsley leaves

1/2 c. fresh mint leaves

2 cloves garlic, chopped

2 anchovy fillets, chopped

1 tbsp. capers, rinsed and drained

1/2 c. extra-virgin olive oil

Salt and freshly ground, black pepper, to taste

Combine chopped shallot and vinegar in a small bowl and let stand for 10 minutes.  In the bowl of a food processor, combine the parsley, mint, garlic, anchovies, and capers and process until finely chopped.  Add shallot and vinegar and pulse to combine.  Scrape down bowl with a spatula.  With processor running, slowly drizzle in oil.  Season with salt and pepper.

Sauce will keep in the fridge for a few days.  Bring to room temperature before serving.

A few things to do with salsa verde

  • Serve with just about anything grilled.  Chicken (I marinate mine in garlic, lemon zest, rosemary, and olive oil), steak, pork, salmon steaks, skewered shrimp, and vegetables such as eggplant, summer squash, red onion, mushrooms, and even potatoes are all fitting choices.
  • In cooler weather, try it with roasted meats (like leg of lamb or pork shoulder), fish (salmon is fabulous, or try a firm-fleshed, white fish), or vegetables (especially winter squash and potatoes).
  • Stir a spoonful into egg or potato salad.
  • Drizzle over thick slices of tomato and fresh mozzarella cheese (replace mint in the recipe with basil, if you like).
  • Toss with hot pasta.  Add steamed green beans, boiled potatoes, oil-packed tuna, or all of the above.
  • Add a spoonful to a bowl of minestrone soup.
  • Serve alongside ricotta and feta-stuffed eggplant rolls or sausages and lentils.
  • Eat it for breakfast with a piece of toast, slice of tomato, and fried egg.
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