Simply translated as “Green Sauce,” this classic herb sauce from Spain is nothing like the salsa verde you find at your local taqueria. Don’t let the anchovies scare you either; they provide rich umami flavor to this sauce. To maintain the bright green color, don’t add the lemon juice until you are ready to serve.
Makes 3 cups
- 3 garlic cloves, smashed
- 4 tablespoons olive oil
- 1 cup shallots, sliced
- 2 anchovies, smashed (optional)
- 2 bunches fresh Italian parsley leaves, stems removed
- ½ cup capers, chopped
- 2 cups olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- Fresh lemon juice
- Sauté the garlic in a small pan over medium heat with 4 tablespoons of olive oil, stirring constantly and cooking just to the point when the garlic turns golden brown. Add the shallots and cook until translucent. Add the anchovies and cook until they dissolve into the oil. Remove mixture to a plate and chill in the refrigerator.
- Bring a pot of salted water to a boil. Add the parsley leaves and boil for 1 minute. Strain and cool in a bowl of ice water. Strain the parsley from the ice water and squeeze dry.
- Place the parsley, cooled garlic-shallot-anchovy mixture and capers into a blender. With the blender on high, slowly drizzle in the 2 cups of olive oil. When all of the oil has been added, let the blender run for 3 minutes to purée the ingredients.
- Salsa verde can be stored in the refrigerator for up to 4 days or frozen for up to a month. Just before serving mix salsa verde with lemon juice to brighten the flavor.
Here are some tips for keeping for keeping green vegetables green:
• When cooking green vegetables make sure your water stays at a full boil.
• When done cooking cool off as fast as possible by submerging in ice water.
• Avoid letting vegetables come in contact with acids until ready to consume.