Ingredients
- 4 anchovy fillets, washed and dried
- 4 clove garlic, peeled and cut in half
- 1 tablespoon capers, washed and dried
- 2 tablespoon green olives, pitted and finely chopped
- 1 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1 bunch parsley, washed and chopped (stems are fine)
- 3 bunch small bunches arugula, basil and oregano, washed and chopped
Preparation
Baking Directions:
Cut garlic in half and smash with the flat part of a chef's knife.
Once smashed, place in the middle of your cutting board, and spoon the anchovy, capers, olives, red pepper flakes on top of garlic, add 1/2 teaspoon of sea salt.
Using the chef's knife, slice through the mixture, using the blade like a boat through water! You will end up with a beautiful rough puree.
Scoop the garlic mixture into a ceramic bowl.
Place the arugula, basil, oregano or any seasonal greens (baby spinach, ramps, green scallions, etc.)
Using the same technique, slice the herbs until they are finely chopped.
Add the herbs to the garlic mixture, and dribble in the olive oil, stirring with a wooden spoon.
When the oil is incorporated, add some fresh ground black pepper and taste.
Note: Use coarse sea salt with this recipe because it helps grind up the garlic, capers and anchovies.
If you are keeping salsa verde for a long while, place in a sterilized mason jar and keep in refrigerator up to a month.
