![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/03\/Italian-Salsa-Verde.jpg\")
<\/a><\/p>\n1 tsp. capers<\/p>\n
2 anchovy fillets<\/p>\n
2 cloves garlic (peeled, green germ removed)<\/p>\n
\u00c2\u00be C. extra-virgin olive oil<\/p>\n
\u00c2\u00bd C. fresh parsley, chopped<\/p>\n
\u00c2\u00bc C. arugula, chopped<\/p>\n
\u00c2\u00bc C. basil leaves, chopped<\/p>\n
1 tsp. fresh chives<\/p>\n
3 tsp. Herb(s) of Choice \u00e2\u20ac\u201c Original recipe called for tarragon, rosemary and sage, but I find those too strong and unique a flavor.\u00c2\u00a0 Use what\u00e2\u20ac\u2122s in the garden, or just more parsley. \u00c2\u00a0Total herbaciousness should be 1 \u00c2\u00bc C.<\/p>\n
\u00c2\u00bc tsp. sea salt<\/p>\n
<\/p>\n
Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones.\u00c2\u00a0 Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tsp. of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt. Serve alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.<\/p>\n","protected":false},"excerpt":{"rendered":"
Italian Salsa Verde 1 tsp. capers 2 anchovy fillets 2 cloves garlic (peeled, green germ removed) \u00c2\u00be C. extra-virgin olive oil \u00c2\u00bd C. fresh parsley, chopped \u00c2\u00bc C. arugula, chopped \u00c2\u00bc C. basil leaves, chopped 1 tsp. fresh chives 3 tsp. Herb(s) of Choice \u00e2\u20ac\u201c Original recipe called for tarragon, rosemary and sage, but I find those too strong and unique a flavor.\u00c2\u00a0 Use what\u00e2\u20ac\u2122s in the garden, or just more parsley. \u00c2\u00a0Total herbaciousness should be 1 \u00c2\u00bc C. \u00c2\u00bc…<\/p>\n