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Ryan Hardy's Salsa Verde

Serve with chef Ryan Hardy's Fried Squash Blossoms.

  • Yield: Makes enough for 4 servings
Ryan Hardy's Salsa Verde

Source: The Martha Stewart Show, May 2010


  • 1 salted anchovy fillet, such as Ortiz Cantabrian
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons crushed red-pepper flakes
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. Place anchovy, mint, parsley, basil, mustard, red-pepper flakes, and olive oil in the bowl of a food processor; season with salt and pepper and process until smooth. Serve at room temperature.


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