Salsa Verde

adapted from Martha Rose Shulman / New York Times

1 to 2 garlic cloves (to taste), halved, green shoots removed

 Salt to taste

1 anchovy fillet, rinsed (optional)

1 tablespoon capers, rinsed and chopped

¼ cup extra-virgin olive oil

¾ cup (tightly packed) flat-leaf parsley leaves (25 grams)

 

Combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.

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