CookEat Recipe
Salsa Verde with Capers and Anchovy
A finely chopped parsley and basil sauce with capers, anchovy, a little onion and garlic, olive oil and lemon.
Method
Steps
Step 1
Gather the ingredients: 20 g vinegar-pickled capers, drained and gently squeezed; 1 whole salt-cured anchovy, cleaned and boned, or about 2 prepared fillets; 1 tablespoon finely chopped onion; One-quarter of a small garlic clove; 25 g parsley leaves, washed and dried; 4 basil leaves, washed and dried; 60 ml olive oil; 1 tablespoon lemon juice, adjusted to taste.
Step 2
Finely chop the drained capers, anchovy flesh, onion and very small amount of garlic together. Press and work the mixture with the flat of a table knife until very fine.
Step 3
Chop the parsley and basil finely and mix into the caper mixture in a small sauce bowl. Stir in the olive oil and lemon juice to make a loose spoonable green sauce.
Step 4
Serve with cold fully cooked chicken or fish, hard-boiled eggs or poached eggs. Keep the fresh sauce refrigerated at 4°C or colder until use and prepare it for prompt service, not for room-temperature storage.
Step 5
If capers are unavailable, replace them with about 20 g finely chopped sweet bell pepper and otherwise follow the same method. This is the source pepper alternative; sweet bell pepper is a practical interpretation of the unspecified pepper, not an added hot chilli requirement.
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