From Nancy Silverton's kitchen · Osteria Mozza, Los Angeles
blend · herb sauce
★ STARRED KITCHENCharred Salsa Verde
From a starred kitchen & national award winner
Ratio
OLIVE OIL 135
Ingredients
- LEMON60 g
- OLIVE OIL135 ml
- OREGANO8 g
- MINT8 g
- GARLIC10 g
- ANCHOVY4 g
- CAPERS1.5 g
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.
Originally published as Charred-Lemon Salsa Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food & Wine (Nancy Silverton) (published as “Charred-Lemon Salsa Verde”). Full citation lives in Provenance.