Diary of a Foodie

Salsa Verde

Diary of a Foodie: Season Three: Farm to Fork

Makesabout 1 1/3 cups
  • Active Time:15 min
  • Start to Finish:15 min
February 2008
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  • 2 garlic cloves
  • 2 flat anchovy fillets, finely chopped
  • 1 tablespoon drained capers, finely chopped
  • 1/2 cup packed finely chopped flat-leaf parsley
  • 2 hard-boiled large eggs, finely chopped
  • 3/4 cup olive oil
  • Mince and mash garlic, anchovies, and capers to a paste with a pinch of salt. Transfer paste to a small bowl and stir in parsley, eggs, oil, and salt and pepper to taste.
Cooks' Note: Salsa verde keeps, covered and chilled, 1 day. Bring to room temperature and stir before serving.
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