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Salsa Verde





Yields
Makes about 2 1/2 cups (serving size: 2 tbsp.)




Total Time
40 mins

This garlicky, herby Italian sauce is a classic with roast beef. Although using a mortar gives the sauce a nice coarse texture, you can also make it in a food processor.

 

su-Salsa Verde




Photo: Brown Cannon III
 1/2 cup fine dried bread crumbs
 6 tablespoons red wine vinegar
 9 salt-packed anchovy fillets, rinsed; or oil-packed
 2 garlic cloves
 6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided
  Yolks from 3 hard-cooked large eggs
 1 tablespoon plus 1 tsp. canned tomato paste
 2 1/4 cups packed roughly chopped flat-leaf parsley leaves
  About 1 cup extra-virgin olive oil
Step 1
1

Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.

Step 2
2

Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.

Step 3
3

Turn into a bowl and top with remaining 2 tbsp. capers.

Step 4
4

Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.

Nutrition Facts

Servings Makes about 2 1/2 cups (serving size: 2 tbsp.)


Amount Per Serving
Calories 125Calories from Fat 85
% Daily Value *
Total Fat 12g19%

Saturated Fat 2g10%
Cholesterol 33mg11%
Sodium 180mg8%
Total Carbohydrate 3.1g2%

Dietary Fiber 0.5g2%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.