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.
3 cups / Prep Time:
- Sauté the garlic and ¼ cup oil in a small pan over medium heat until the garlic turns golden brown, stirring constantly. Add the shallots and cook until translucent. Add the anchovies and cook until they dissolve into the oil. Transfer the 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 30 seconds. Strain and cool in a bowl of ice water. Strain the parsley from the ice water and squeeze dry.
- Place the parsley, the garlic mixture, and capers in a blender or a food processor. With the motor running, slowly drizzle in the 2 cups of olive oil. When all of the oil has been added, continue to let the motor run until the ingredients are pureed, about 2 minutes. Add the salt, and pepper, then taste for seasoning.
- Salsa verde can be stored in the refrigerator for up to 4 days or frozen for up to a month. Just before serving, add the lemon juice.
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