Makesabout 1 1/3 cups
- Active Time:15 min
- Start to Finish:15 min
ADAPTED FROM LIVIA TISTARELLI
February 2008
-
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.