Updated Nov 24, 2014Chatelaine
- Whirl garlic in a food processor until finely chopped. Add anchovy, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightly chunky, but not puréed. Use immediately or refrigerate in a sealed jar for up to 2 weeks.
Switch It Up:
Mint Salsa Verde
Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups packed fresh mint leaves. Continue with recipe.
Avocado Salsa Verde
Add 2 peeled, pitted avocados along with anchovy, capers and lemon. Whirl until creamy. Continue with recipe.
Mexican Salsa Verde
Replace lemon with same amounts lime zest and juice. Add 3 whole canned tomatillos. Reduce olive oil to 1/3 cup. Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups chopped, packed cilantro. Continue with recipe.
6 Ways to Use it!
Everything is tastier with salsa verde!
Toast 6-in. flour tortillas in a non-stick pan until brown and crispy on both sides, 1 to 2 min per side. Top with 1/2 cup sliced BB Q chicken, then sprinkle with thinly sliced fresh chilies, chopped cilantro and a squeeze of fresh lime. Drizzle with Mexican Salsa Verde. Creamy Guacamole Stir 1/2 cup sour cream with 1/2 cup Avocado Salsa Verde. Serve with tortilla chips.
Season tilapia fillets with salt and pepper. Cook in a little olive oil in a small non-stick frying pan over medium-high, about 3 min per side. Spoon Salsa Verde overtop.
Minted Lamb Chops
Cook 4 lamb loin chops in a little olive oil in a large frying pan over medium-high, about 4 min per side, for medium-rare. Serve with Mint Salsa Verde.
Roasted Herbed Cauliflower
Line a baking sheet with foil. Spread cauliflower florets in a single layer on prepared sheet. Bake at 350F just until lightly golden, about 25 min. Toss warm cauliflower with Salsa Verde.
Spread Avocado Salsa Verde in place of mayonnaise in a sandwich.