Food & Cooking Recipes Salsa Verde Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3/4 cup Fresh herbs are essential to this piquant condiment. It can be served with various meat or fish dishes. Ingredients 3 anchovy fillets, chopped 3 large cloves garlic, chopped 1 tablespoon plus 1 teaspoon capers ¾ 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 Directions 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. When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours. Rate it Print