Culinary Foundations

Salsa Verde

1 1/2 flat leaf parsley
packed, roughly chopped
extra virgin olive oil
2/3 cup
1/4 cup, drained
3 fillets anchovies
1 Tbs white wine vinegar
1 Tbs lemon juice
2 cloves garlic
minced, about 2 tsp
lemon zest
1/2 tsp, grated, from 1 lemon
sea salt
to taste
black pepper
freshly ground, to taste
This classic Italian "green sauce" can be served with a wide variety of vegetables, breads, meats, and seafood. Parsley is high in vitamin C, a powerful anti-inflammatory agent.
Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
Season sauce with salt and pepper to taste. Transfer to a small bowl, and use immediately.
source: Joshua Bousel, via Bauman College
Yield: approx. 3 cups

For a vegan version of this sauce, eliminate the anchovy and salt, and add up to a tablespoon of white miso paste.