New This Month

Salsa Verde

Fresh herbs are essential to this piquant condiment. It can be served with various meat or fish dishes.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, November 1992


  • 3 anchovy fillets, chopped
  • 3 large cloves garlic, chopped
  • 1 tablespoon plus 1 teaspoon capers
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh marjoram
  • 2 tablespoons chopped fresh mint
  • Salt and freshly ground pepper


  1. With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.

  2. When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.


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