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Salsa Verde

From

December/January 2013

Salsa Verde

For a bright, tangy sauce to accompany our holiday roast, we turned to fresh herbs as the base. Plenty of parsley leaves provide the bulk of the sauce, and fruity extra-virgin olive oil echoes the verdant flavor. Capers, anchovies, and garlic pack a salty, savory punch, and lemon juice adds balancing acidity. A few slices of regular sandwich bread keep the texture smooth and emulsified so that a few pulses in the food processor is all this sauce needs to come together.

Makes about 1½ cups

Mince the garlic before processing it, or it won’t break down enough. This sauce can be prepared up to two days in advance and refrigerated. Before serving, bring it to room temperature and stir to recombine. Serve with Holiday Strip Roast.

Ingredients

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