Green Sauce

Salsa Verde


4 cups parsley leaves, loosely packed (rinsed, dried and picked from the stem)
¼ cup diced white onion
2 garlic cloves, peeled
4 slices 1 ½ day old bread, crusts removed (preferably white rustic, hearty, country or sandwich bread)
1/8 teaspoon red pepper flakes
1 ½ teaspoons anchovy paste
3 Tablespoons fresh lemon juice
2 Tablespoons white wine vinegar
1/3 cup Extra Virgin olive oil
Zest of ½ lemon, approx. 1 teaspoon
Yields : 1 ¾ cups
Printable Version
Place all ingredients except the oil and lemon zest in the bowl of a food processor. Pulse until well blended.
With the motor running, add the olive oil in a thin stream to emulsify the sauce.
Transfer to a bowl. Fold in the lemon zest. The consistency of the sauce will be grainy, the flavor will be slightly tart and lemony.
Refrigerate until ready to use.
Chef’s Tip:
If the sauce is too thick for your taste, dilute with some of the simmering stock used in beef Piemontese, or some regular Beef stock.
©2013 Nick Stellino Productions