The Steak Issue
Salsa Verde
Ingredients
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
Directions
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.
