Ivorystreet Salsa Verde

Ingredients

• Capers — ¼ cup capers in salt (60 ml)
• Anchovy — 4 anchovy fillets
• Garlic — 3 cloves garlic
• Parsley — ½ cup chopped fresh parsley (120 ml)
• Arugula — ½ cup chopped arugula (120 ml)
• Basil — ½ cup chopped fresh basil (120 ml)
• Cilantro — ½ cup chopped fresh cilantro (120 ml)
• Tarragon — ¼ cup chopped fresh tarragon (60 ml)
• Chives — ¼ cup chopped fresh chives (60 ml)
• Sage — ¼ cup chopped fresh sage (60 ml)
• Red Pepper Fla — ¼ tsp red pepper flakes (1.25 ml)
• Olive Oil — 1 cup extra-virgin olive oil (240 ml)
• Salt — ¼ teaspoon sea salt, or to taste

Method

1. This sauce needs a blender — the jar is for storing it, not making it.
2. Combine measured ingredients and blend until smooth.
3. Taste and adjust salt and acid.

FAQ