Name: Salsa Verde
Yield: Makes about 3/4 cup
Ingredients: 1/3 cup coarsely crumbled firm white sandwich bread; 2 tablespoons red-wine vinegar; 2 tablespoons drained bottled capers, finely chopped; 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 1/2 teaspoon anchovy paste; 1/2 teaspoon Dijon mustard; 1/3 cup finely chopped fresh flat-leaf parsley; 1 1/2 tablespoons finely chopped fresh mint; 1 tablespoon finely chopped fresh tarragon, or to taste; 7 tablespoons extra-virgin olive oil

Serve this sauce with roasted meat, fish, or chicken.

Active time: 20 min Start to finish: 20 min

Recipe information

Yield
Makes about 3/4 cup

Ingredients

1/3 cup coarsely crumbled firm white sandwich bread

2 tablespoons red-wine vinegar

2 tablespoons drained bottled capers, finely chopped

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

1/2 teaspoon anchovy paste

1/2 teaspoon Dijon mustard

1/3 cup finely chopped fresh flat-leaf parsley

1 1/2 tablespoons finely chopped fresh mint

1 tablespoon finely chopped fresh tarragon, or to taste

7 tablespoons extra-virgin olive oil

Preparation

Step 1
Mash together bread crumbs, vinegar, capers, garlic paste, anchovy paste, and mustard using a mortar and pestle (or whisk together in a bowl).
Step 2
Add herbs, oil, and salt and pepper to taste, then stir (or whisk) until combined well.

TagsSauce Anchovy Fish Seafood Parsley Herbs & Spices Mint Tarragon Dinner Dairy Free Nut Free Easy Quick No-Cook Gourmet

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.