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.
Make Stephanie Barrett’s Zippy Salsa Verde
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.
