The Steak Issue

Salsa Verde

Yield 1 cup
2 ratings


1 packed cup flat-leaf or Italian parsley leaves

1 packed cup basil leaves

1 packed cup mint leaves

⅔ cup capers, drained

2 large oil-packed anchovy fillets, drained and chopped, or 1 teaspoon (or to taste) of anchovy paste

1 garlic clove, chopped

1 tablespoon Dijon mustard

1 teaspoon sugar

¼ cup extra virgin olive oil

Salt and freshly ground black pepper



In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar, and process to a paste. With the machine running, slowly pour in the olive oil. Season with salt and black pepper.