Italian Salsa Verde

1. 1

   To make the garlic smear place your cutting board on a non-skid surface or make it so the board doesn't slide around. Mince the garlic. Sprinkle the garlic with a pinch of salt. The salt is important because it becomes the grit that breaks down the garlic but you don't need more then a pinch. Using the broad side of your knife, apply downward pressure and smear the garlic back and forth to make a paste. Think of an old time barber sharpening a razor on a leather strap, back and forth back and forth until the little chunks become a paste.

2. 2

   Place all the herbs into a bowl or a mortar and using the back of a spoon or a pestle bruise the herbs to break out the oils. Add the lemon juice, capers, Fresno pepper and garlic smear. Finally add the oil and black pepper and stir to combine. Taste and add more salt if needed.

3. 3

   I find it best to let the salsa sit for an hour before I want to use it. Stored in the fridge it is good for a day or two but make sure to bring it to room temperature before serving.

* Per serving · 4 servings · Values may vary.

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