This kicky sauce is matched in flavor by its dramatic green color. Bright with parsley and with deep notes from the anchovy, salsa verde makes plain grilled fish or meat into something you want to serve to company, and it adds an herby note to rich organ meats or tongue. Try adding a spoonful to soups or tossing with plain boiled potatoes.

　　

Ingredients

makes about 1/2 cups

　　1 bunch parsley

　　1 lemon

　　6 anchovy fillets

　　Kosher salt and freshly cracked pepper

　　1/2 cup extra-virgin olive oil

　　

Step 1

Wash and dry the parsley, then remove all the leaves from the stems. Using a vegetable peeler, remove half of the lemon peel in 3 or 4 large strips. Place the lemon peel and parsley in a food processor with the anchovies, a pinch of salt, and some freshly cracked pepper. Pulse to combine. With the motor running, add the olive oil in a steady stream and blend for 1 to 2 minutes, until you have a chunky, thick green purée. This is best used right away, but will keep for up to 2 days in the fridge, covered.

　　

Variation: Pine-Nut Salsa Verde

Step 2

Add 1/4 cup toasted pine nuts to the food processor after pulsing the parsley, lemon peel, anchovies, salt, and pepper, but before adding the oil. Continue with recipe as directed.

　　Ethan Stowell's New Italian Kitchen