Chef Marquella Uhrig of Lucia on Main Street shared with us a versatile and quintessentially Italian recipe that can be used in many ways with a multitude of dishes. This classic Italian condiment is a tangy, bright green sauce packed with fresh herbs that Lucia slathers over their butcher’s cut steaks. However, this zesty Salsa Verde pairs well with many dishes. For example, you can enjoy it as a topping on a rich and crisp Whipped Ricotta Crostino.
Salsa Verde
Yield: 1.5L
Ingredients:
- 60 Grams Mint, picked
- 120 Grams Parsley, picked
- 120 Grams Basil, picked
- 48 Grams Garlic
- 80 Grams Capers
- 60 Grams Anchovies
- 80 Grams Dijon mustard
- 600 Grams Olive oil
- Salt to taste
Directions:
- Finely chop all herbs, garlic, anchovies, and capers.
- Combine all ingredients in a bowl and mix until combined.
- Season with salt.
