Lemon-Basil Salsa Verde
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes
Yield
Serves 4 to 6 (Makes a generous 1 1/2 cups)
Ingredients
2 slices white sandwich bread 1 cup extra-virgin olive oil ¼ cups lemon juice (from 2 lemons)2 cups fresh basil leaves, lightly packed and roughly chopped2 cups packed flat-leaf parsley leaves, washed and dried thoroughly4 anchovy fillets ¼ cup capers, drained2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)⅛ teaspoon table salt 1 teaspoon grated lemon zest
Instructions
- Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough 1/2-inch pieces (you should have about 1 1/2 cups).
- Process bread pieces, oil, and lemon juice in food processor until smooth, about 10 seconds. Add basil, parsley, anchovies, capers, garlic, salt, and lemon zest. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses, scraping down bowl with rubber spatula after 3 pulses. Transfer mixture to small bowl and serve.
Time
15 minutesYield
Serves 4 to 6 (Makes a generous 1 1/2 cups)Ingredients
2 slices white sandwich bread
1 cup extra-virgin olive oil
¼ cups lemon juice (from 2 lemons)
2 cups fresh basil leaves, lightly packed and roughly chopped
2 cups packed flat-leaf parsley leaves, washed and dried thoroughly
4 anchovy fillets
¼ cup capers, drained
2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
⅛ teaspoon table salt
1 teaspoon grated lemon zest
Ingredients
2 slices white sandwich bread
1 cup extra-virgin olive oil
¼ cups lemon juice (from 2 lemons)
2 cups fresh basil leaves, lightly packed and roughly chopped
2 cups packed flat-leaf parsley leaves, washed and dried thoroughly
4 anchovy fillets
¼ cup capers, drained
2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
⅛ teaspoon table salt
1 teaspoon grated lemon zest
Ingredients
2 slices white sandwich bread
1 cup extra-virgin olive oil
¼ cups lemon juice (from 2 lemons)
2 cups fresh basil leaves, lightly packed and roughly chopped
2 cups packed flat-leaf parsley leaves, washed and dried thoroughly
4 anchovy fillets
¼ cup capers, drained
2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
⅛ teaspoon table salt
1 teaspoon grated lemon zest
Why This Recipe Works
This all-purpose green sauce, made from parsley, olive oil, garlic, and vinegar, can be overly potent and harsh, and it separates easily to boot. For a balanced yet still boldly flavored salsa verde recipe that wouldn’t require stirring, we processed chunks of bread with oil and lemon juice—not vinegar—to create a smooth base, then added the remaining ingredients, including anchovies for a touch of complexity (but not fishiness).
Instructions
- Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough 1/2-inch pieces (you should have about 1 1/2 cups).
- Process bread pieces, oil, and lemon juice in food processor until smooth, about 10 seconds. Add basil, parsley, anchovies, capers, garlic, salt, and lemon zest. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses, scraping down bowl with rubber spatula after 3 pulses. Transfer mixture to small bowl and serve.
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