Salsa Verde

1. 1

   In a mortar, combine the garlic and salt and crush together with the pestle.

2. 2

   Add the anchovies and capers and pound until a paste forms.

3. 3

   Add the parsley, in batches, pounding the leaves with each addition to incorporate.

4. 4

   Transfer to a bowl, add the lemon zest and juice, and mix with a fork.

5. 5

   Add 1/3 cup olive oil and mix again.

6. 6

   Taste for balance.

7. 7

   If it is too tart, add a little more olive oil.

8. 8

   Season to taste with salt and pepper.

9. 9

   Use immediately, or float a little olive oil on top to preserve the color.

10. 10

    It can be left at room temperature for a few hours if treated this way.

* Per serving · 4 servings · Values may vary.

No additional tips available.