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    Salsa Verde


    Source of Recipe


    From chef Mario Batali

    List of Ingredients




    1 bunch Italian parsley, leaves only
    1 bunch mint, leaves only
    1 bunch basil, leaves only
    2 cups capers, rinsed
    2 tablespoon salt-packed anchovy fillets, rinsed and drained
    1 tablespoon Dijon mustard
    1 teaspoon salt
    1 teaspoon sugar
    1/4 clove garlic
    3/4 cup extra-virgin olive oil

    Recipe



    In the bowl of a food processor, combine the herbs, capers, anchovies, mustard, salt, sugar and garlic and pulse to form a coarse puree. Slowly drizzle in the olive oil, pulsing after each addition to form a relatively smooth puree that still has some personality. Season with salt and pepper to taste.

    Can be kept, refrigerated, for up to one week.

    Yield: 11/2 cups.
 

 

 

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