Salsa Verde

You can make Italian-style salsa verde from a variety of fresh herbs or even just parsley. I use what’s growing in my backyard, and my most recent version combined parsley, basil, oregano, thyme, and mint. I picked a few springs of each, but since the  sprigs of parsley and mint have more and bigger leaves, they made up most of the volume.

Dice a salt-packed anchovy and a walnut-sized shallot. Picked the leaves off the herb springs and dice finely. Ditto a couple of tablespoons worth of salt-packed capers (soak in cold water for 15 minutes & drain before using). Push everything into a pile on the cutting board and chop some more. You want this cut up fine, and while you could use a processor or blender, I think it’s much better cut by hand (I don’t want it to be like pesto).

After all that knife work, put everything in a bowl. Drizzle in a few tablespoons of extra virgin olive oil, much less (maybe one tablespoon) of vinegar (lemon juice will work, too), and a healthy pinch or two of flor de sal. Mix well, and if you have the time, let it sit for an hour. (I usually don’t, eat it right away, and it’s still great.) Salsa verde makes any grilled meat better, but it’s good with almost everything else, too.