I put salsa verde on my list of thirty things to make while I’m thirty because I love it. I originally thought of tomatillo salsa, but when I found this, I knew I had to give it a go. Good thing, because this traditional salsa verde was AMAZING. I served it over beer-marinated flank steakand it was it a hit! Lucky for me (and you), the leftovers are stellat over scrambled eggs the next morning.
1 c. packed fresh flat-leaf Italian parsley leaves
1/3 c. packed fresh basil leaves
1/3 c. packed fresh mint leaves
1 garlic clove
2 tsp. capers, soaked and drained
1/2 anchovy fillet (optional)
2 tsp. Dijon mustard
pinch of crushed red pepper flakes
1/2 c. extra-virgin olive oil, plus more, to taste
1 TBSP red wine vinegar
salt and freshly ground black pepper, to taste
1. Roughly chop the parsley, basil and mint and transfer to a blender. Add the garlic, capers, anchovy (if using), mustard, red pepper flakes and the 1/2 cup olive oil. Blend until the mixture is smooth, 30 seconds to 1 minute, adding more oil, if needed.
2. Pour the mixture into a small bowl. Stir in the vinegar and season with salt and black pepper. Makes about 1 cup.