Lately we've been blessed with an abundance of springtime weather in Charleston, which has allowed our new herb garden to grow to be almost too abundant. So in my attempt to prune the hedges, I turned to making one of my favorite sauces, salsa verde.
This recipe founds its way into my life thanks to Jon Shook and Vinny Dotolo, the culinary masterminds behind my favorite Los Angeles restaurant, Animal. At Animal they serve this salsa atop of their decadent bone marrow, and in their cookbook Two Dudes, One Pan it can be found as the final touch to their tri-tip steak.
Now when one hears the word salsa, you usually think of a more tomato-based, Mexican-style sauce. But this salsa is more Mediterranean in origin with a foundation of extra-virgin olive oil that is infused with an abundance of fresh herbs, capers, anchovies, garlic, and lemon. I love serving it as a dip with grilled bread and veggies, but its also translates wonderfully as a marinade or as a topping for grilled meats.
So please excuse my overt gratitude to my young herb garden, as it is now possible to experience this incredible sauce without booking a transcontinental flight or having to buy twenty-dollars worth of herbs. I hope you'll try this impressive recipe your next BBQ, get-together, or just whenever you're craving a new way to incorporate fresh herbs and heart-healthy ingredients into your diet.
PS - Please excuse the lack of an image of the final product. In my urgency to chow down I forgot to take one. #PregnancyBrain.
Recipe adapted from the cookbook, Two Dudes, One Pan
1/2 cup extra-virgin olive oil
1/4 cup Italian flat leaf parsley, finely chopped
4 tablespoons fresh oregano, finely chopped
4 tablespoons fresh mint, finely chopped
4 tablespoons fresh rosemary, finely chopped
4 canned anchovy fillets, finely chopped
2 tablespoons jarred capers, finely chopped
3 fresh garlic cloves, finely chopped
The zest and juice of one large lemon
Salt and pepper to taste
Combine all ingredients together and let marinate at room temperature for at least an hour before serving. Feel free to adjust the amount of any of the ingredients to accommodate your own personal taste.
... from the life of Katherine Hanson.