Salsa Verde (Italian)
Ingredients:
• 1 cup fresh parsley leaves, packed
• 2 tablespoons capers, rinsed and drained
• 2 anchovy fillets (optional)
• 1 clove garlic
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• Zest of 1 lemon
• Salt and pepper to taste
Preparation:
1. Finely chop parsley, capers, anchovies (if using), and garlic together on a cutting board, or pulse briefly in a food processor.
2. Transfer to a bowl and add mustard and vinegar, stirring to combine.
3. Slowly whisk in olive oil until emulsified.
4. Stir in lemon zest.
5. Season with salt and pepper to taste.
6. Let stand at room temperature for at least 30 minutes before serving to allow flavors to meld.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and stir before serving.
Food Pairings:
1. Grilled Meats: Perfect with grilled steak, lamb, or pork
2. Roasted Fish: Brightens up white fish like cod or sea bass
3. Boiled Potatoes: Traditional pairing with simple boiled potatoes
4. Vegetables: Drizzle over grilled or roasted vegetables