Salsa Verde A hard recipe to give precisely. My amounts are always a little different and my herbs change frequently depending on what’s growing in my garden and what I’m serving it with. This is my standard salsa verde—heavy on the chives, easy on the parsley, generous, as always, with the anchovies. Put the anchovies in a bowl and cut into small pieces with a knife and fork (saves you a board to wash!). Stir in the mustard and vinegar. Add the herbs, slowly stream in the olive oil, and season with pepper. Serves 46 olive oil-packed anchovies, 1 generous teaspoon Dijon mustard, 1 tablespoon red wine vinegar, 1/4 cup roughly chopped parsley, 1/3 cup roughly chopped basil, 1/3 cup roughly chopped cilantro, 1/2 cup roughly chopped chives, 3 tablespoons extra-virgin olive oil, freshly ground pepper,  .

Make

Tip

This goes perfectly with fresh fish.

Salsa Verde

goop

A hard recipe to give precisely. My amounts are always a little different and my herbs change frequently depending on what’s growing in my garden and what I’m serving it with. This is my standard salsa verde—heavy on the chives, easy on the parsley, generous, as always, with the anchovies.

5 minutes
Serves 4

6 olive oil-packed anchovies

1 generous teaspoon Dijon mustard

1 tablespoon red wine vinegar

1/4 cup roughly chopped parsley

1/3 cup roughly chopped basil

1/3 cup roughly chopped cilantro

1/2 cup roughly chopped chives

3 tablespoons extra-virgin olive oil

freshly ground pepper

 

Put the anchovies in a bowl and cut into small pieces with a knife and fork (saves you a board to wash!). Stir in the mustard and vinegar. Add the herbs, slowly stream in the olive oil, and season with pepper.

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