Salsa Verde

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From America's Test Kitchen's Cooking School: This simple Italian sauce can be served with grilled or roasted meat, fish or poultry; poached fish; boiled or steamed new potatoes; sliced tomatoes; or on sandwiches. Salsa verde tastes best when served right away but it will keep in the refrigerator for a few days; just bring it to room temperature before using to reawaken flavors in the sauce.

The same basic technique can be used to make countless pureed sauces, including pestos, vegetable-based spreads, and hummus. It will keep for 2 days in the refrigerator.

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  • 1
  • 15 mins
  • 15 mins

Ingredients

  • 1 1 1 Slice white sandwich bread *
  • 1/2 1/2 1/2 cup extra-virgin olive oil * *
  • 1 1 1 lemon (2 Tablespoons lemon juice)
  • 2 2 2 cups lightly packed fresh Italian parsley leaves * * *
  • 2 2 2 anchovy fillets * * * *
  • 2 2 2 Tablespoons drained capers
  • 1 1 1 Small garlic clove
  • 1/8 1/8 1/8 teaspoon table salt
  • slice A slice of sandwich bread pureed into the sauce keeps the flavors balanced and prevents the sauce from separating. Toasting the bread rids it of excess moisture that might otherwise make a gummy sauce.
  • The flavor of good extra-virgin olive oil is essential in this dish; don’t use anything else.
  • 1 you like, replace each anchovy with 1 teaspoon anchovy paste. Anchovy paste is made from pulverized anchovies, vinegar, salt, and water and we found that it can be used in place of anchovies in recipes like this where anchovies a background flavor.

Preparation

Step 1

PREPARE INGREDIENTS

1. Juice 1 lemon to obtain 2 Tablespoons.

2. Wash and dry 2 cups parsley.

3. Drain 2 tablespoons capers to remove all liquid.

4. Peel and mince 1 small garlic clove. You should have 1/2 teaspoon. It's okay to use a garlic press, but measure it--don't add more.

Prepare Bread

5. Toast 1 slice white sandwich bread in toaster at low setting until surface is dry but not browned, about 15 seconds.

6. Remove crust.

7. Cut bread into rough 1/2-inch pieces. You should have about 1/2 cup.

MAKE SAUCE

8. Process bread pieces, ½ cup extra-virgin olive oil, and lemon juice in food processor until smooth, about 10 seconds.

9. Add parsley, 2 anchovy fillets, capers, garlic, and 1/8 teaspoon salt.

10. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses.

11. Scrape down bowl with rubber spatula after 3 pulses.

12. Transfer mixture to small bowl and serve.

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