Name: Quick Salsa Verde
Total time: PLACEHOLDER
Ingredients: 1 cup minced fresh parsley; 1/2 cup extra-virgin olive oil; 2 tablespoons capers, rinsed and minced; 4 teaspoons lemon juice; 2 anchovy fillets, rinsed and minced; 1 garlic clove, minced; 1/4 teaspoon salt

Why This Recipe Works

For a sauce that really stood out, we combined bright lemon juice, fresh chopped parsley, meaty (not fishy) minced anchovies, briny capers, and heady garlic with creamy olive oil. Zippy and fresh, it paired beautifully with our savory pork roast, creamy potatoes crisped in pork drippings, and tender asparagus spears.

Before You Begin

California Olive Ranch makes our favorite supermarket extra-virgin olive oil. The sauce can be refrigerated for up to two days. Bring to room temperature before serving.