Salsa Verde

Spreads, Sauces, & Dips

I love this simple accompaniment with grilled leg of lamb or lamb chops. Try leftovers on sandwiches or incorporated into a green bean and potato salad.

September 06, 2015

Ingredients

1 ½ cups loosely packed Italian parsley
½ cup loosely packed mint
½ cup loosely packed chives
1 clove garlic, crushed
2 teaspoons Dijon mustard
3-4 anchovy fillets (i.e. two whole anchovies, boned)
2 tablespoons capers, drained
Zest of half a lemon
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
½ cup plus 1 tablespoon extra virgin olive oil
Kosher salt to taste, if necessary (the anchovies will be salty)

Instructions

Makes 1 cup

Combine all ingredients in food processor and process until smooth. Scrape contents into small bowl and lay piece of plastic wrap directly on top of surface to prevent color from oxidizing, until ready to use.

Recipe courtesy of The HerbFarm Cookbook, by Jerry Traunfeld