Salsa Verde

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Appears in Cook's Country December/January 2013, Cook's Country TV

Plenty of parsley leaves provide the bulk of the sauce, and fruity extra-virgin olive oil echoes the verdant flavor.

SERVES 8 to 10 (Makes about 1½ cups)

TIME 15 minutes

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WHY THIS RECIPE WORKS

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 garl...

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