Name: Salsa Verde
Total time: 15 min
Cuisine: Italian
Ingredients: 2 slices hearty white sandwich bread , torn into 1-inch pieces; 1 cup extra-virgin olive oil; 1/4 cup lemon juice (2 lemons); 4 cups fresh parsley leaves; 1/4 cup capers , rinsed; 4 anchovy fillets , rinsed; 2 garlic cloves , minced; 1/2 teaspoon kosher salt

Why This Recipe Works

For a bright, tangy sauce to accompany our holiday roast, we turned to fresh herbs as the base. Plenty of parsley leaves provide the bulk of the sauce, and fruity extra-virgin olive oil echoes the verdant flavor. Capers, anchovies, and garlic pack a salty, savory punch, and lemon juice adds balancing acidity. A few slices of regular sandwich bread keep the texture smooth and emulsified so that a few pulses in the food processor is all this sauce needs to come together.

Before You Begin

Mince the garlic before processing it, or it won’t break down enough. This sauce can be prepared up to two days in advance and refrigerated. Before serving, bring it to room temperature and stir to recombine. Serve with Holiday Strip Roast.

Instructions

Process bread, oil, and lemon juice in food processor until smooth, about 10 seconds. Add parsley, capers, anchovies, garlic, and salt and pulse until mixture is finely chopped, about 5 pulses, scraping down bowl as needed.