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Salsa Verde

Crispy Potatoes with Burrata and Salsa Verde

A quick sauce (in this case less than 5 minutes quick) can change something like a simple side dish into the scene stealer. Also, this ain’t no one trick pony. Try it on steak, chicken, fish, pasta, stirred into soup, or as a condiment for what sounds like a ridiculous cheese plate. If you do that though, please invite me over.

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Ingredients

2 Cloves garlic
2 C parsley
1 T capers (drained)
½ tsp anchovy paste (or 2 anchovy filets)
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper
2 T red wine vinegar
1/3 C extra virgin olive oi

Instructions

Place garlic in the bowl of a food processor and pulse to chop finely. Then add all other ingredients except for the olive oil and process to combine thoroughly (scraping down the sides of the bowl as necessary). Then with the machine running, slowly stream in the olive oil. Set aside. Can be made a day in advance and refrigerated.

Keywords: easy green sauce, salsa verde

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