I’ve tried several salsa verde recipes and this is the winner.  It has quite a few ingredients in it, but as my husband says, you can taste all of them and they balance out quite right.  Here I’ve served it with some Tilapia but it would also go great with shrimp, chicken, or other meats.  The recipe is from an Australian magazine called Delicious which, if you’re into it, is quite a treat for both the recipes and the pictures.

On the same plate is a dish that was also quite good - quinoa, asparagus, peas, green onions, lemon zest and lemon basil - refreshing and tasty.

Salsa Verde

Makes about 1 cup

1 firmly packed cup flat-leaf parsley
1 Tbls. fresh breadcrumbs
1/2 hard-boiled egg
1 Tbls. capers
1 small garlic clove
3 anchovy fillets (I used about 2 inches of anchovy paste)
Zest of 1 lemon
1 Tbls. grated Parmesan
1/2 cup olive oil
1 Tbls. lemon juice, or more to taste

Place all of the ingredients except the olive oil and lemon juice in a blender or food processor.  Pulse to combine, and while the motor is running, drizzle the olive oil until the mixture forms a thick puree.  Add the juice and salt to taste (I don’t add any salt - the anchovies and Parmesan seem to add enough for me).  Chill until ready to serve.

Tags: anchovies, capers, parsley