Salsa verde is a simple pureed sauce made by grinding parsley, capers, anchovies, lemon juice, and olive oil into a smooth puree. A food processor is the best tool for making this sauce.

We found that a slice of sandwich bread (dried out slightly in a toaster) was the key to creating a sauce that didn't separate. The bread also mellowed out the potent flavors in this sauce and helped created a balanced sauce.

This simple Italian sauce can be served with grilled or roasted meat, fish or poultry; poached fish; boiled or steamed new potatoes; sliced tomatoes; or on sandwiches. Salsa verde tastes best when served right away but it will keep in the refrigerator for a few days; just bring it to room temperature before using for reawaken flavors in the sauce.

The same basic technique can be used to make countless pureed sauces, including pestos, vegetable-based spreads, and hummus.

Total Cooking Time: 15

Preparation Time: 15

Active Cooking Time:

Make Ahead: 2 days in refrigerator

Yield: Generous 3/4 cup

Difficulty: Easy