Make Stephanie Barrett’s Zippy Salsa Verde

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If the warmer temps have you hankering for spring, you can add some refreshing seasonal flavors to your repertoire with this zingy Salsa Verde from Alden & Harlow‘s chef Stephanie Barrett. This versatile condiment (she’s served it with a smoked and grilled half chicken at A&H but says it’s with roasted veggies or as a sauce for pretty much any protein) is a breeze to make, too – just toss everything in the blender (or chop by hand if you’re so inclined) for a delightfully bright addition to any dish.

Details

Yields: 4 cups

Ingredients

  • 1/2 cup basil
  • 1/4 cup mint
  • 1/4 cup parsley
  • 1/4 cup tarragon
  • 1 tablespoon garlic
  • 1 teaspoon small shallot
  • 1/2 cup capers or caper berries
  • 1/3 cup anchovies
  • 1/4 cup caper juice
  • 2 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 1 teaspoon red pepper flake
  • salt and pepper to taste
  • 2 cups EVOO (that's extra virgin olive oil), as needed

Directions

  • Using a food processor, chop: shallots, garlic, capers, anchovies and lemon zest. *
  • Add lemon juice and caper juice.
  • Add in herbs and red pepper flakes.
  • Stream in EVOO (as needed) until your salsa verde is to the consistency you want (Barrett prefers the Alden & Harlow one a little chunky but well combined – a rough chop).
  • Taste and add salt and pepper as needed. It keeps in the fridge for 3-4 days.
* If you don't have food processor you can make your salsa verde by hand by finely chopping all the herbs, shallots garlic, and capers. 

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