Salsa Verde

We all (well some of us) know that "pesto" is made with "basil", its much the same with Salse Verdi, but we substitute parsely for the basil.
And don't confuse this with the Mexican variety, which includes tomatillos! This is the classic Italian version! Very easy to make and lasts a long time in the refer. At Chez B we initially found it to be a great complement to grilled flank steak, but later discovered that it works equally well with other cuts of meat, poultry and fish.

Dec 17, 2014

• A bunch of fresh parsely (like you are holding a small bouquet of flowers).
• 2 peeled shallots
• 1 or 2 large pieces of garlic clove, grated
• 1 small lemon, zest and juice
• Salt & Pepper to taste
• 1 cup of olive oil
• OPTIONAL: add several anchovies or a tbsp of capers

Combine the parsely, shallots, grated garlic, lemon zest, lemon juice, and 1 cup of oil in a blender and blend till it all turns bright green and smooth. You can fine-tune it with a little S&P if you like, but probably won't need it.
Transfer to refer where it will keep for up to a week in a tightly sealed container.