Salsa Verde
10 minutes · Makes about 1 cup
- 1 large bunch parsley
- 1 small bunch basil
- 2 tbsp capers, drained
- 1 clove garlic
- 1 tbsp red wine vinegar
- 2/3 cup olive oil
- to taste salt
- 01 Chop the herbs, capers, and garlic together on a board until fine — by hand, not in a machine, which bruises the herbs and turns them khaki.
- 02 Scrape into a bowl and stir in the vinegar and olive oil.
- 03 Season with salt and let it stand 10 minutes before using.
Traditional versions use anchovies and mustard; both are optional here and it loses very little without them.