How to make Salsa Verde | Sauces and Condiments

Salsa Verde

Makes about 1 cup
This Italian herb-based green sauce brings vibrancy to just about anything. Pulse 3 cups fresh parsley leaves, 1 cup fresh mint leaves, ½ cup extravirgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons rinsed
capers, 3 rinsed anchovy fillets (optional), 1 minced garlic clove, and ⅛ teaspoon salt in food processor until finely chopped (mixture should not be smooth), about 10 pulses, scraping down sides of bowl with rubber
spatula as needed. Transfer salsa to bowl. (Salsa can be refrigerated for up to 2 days.)

Lemon-Basil Salsa Verde - Variation

Use only 1 cup parsley and add 2 cups fresh basil leaves. Increase garlic
to 2 cloves and add 1 teaspoon grated lemon zest.