Salsa Verde

Contributed by John Adler and Tamar Adler

TOTAL TIME: 15 MIN
SERVINGS: makes 3 cups

•BASIC-EASY
•FAST
•MAKE-AHEAD

This garlicky sauce made with parsley, olive oil, anchovies and capers is one of the traditional condiments for bollito misto, the classic Italian dish of tender boiled meats.

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8 oil-packed anchovy fillets
4 large garlic cloves
2 tablespoons drained capers
4 cups lightly packed flat-leaf parsley (from 3 large bunches)
2 cups extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt

In a food processor, combine the anchovies, garlic and capers and process until finely chopped. Add the parsley and olive oil and pulse until the parsley is finely chopped. Stir in the lemon juice and season with salt.

Make Ahead The salsa verde can be refrigerated for up to 3 days.

Salsa Verde

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