Salsa Verde
Ingredients
- 1/2 cup(s) minced flat-leaf parsley leaves
- 2 tablespoons minced fresh oregano leaves
- 2 tablespoons minced fresh mint leaves
- 3 anchovy filets, minced
- 1 clove(s) garlic, minced
- 1 tablespoon(s) minced capers
- 1/2 lemon(s) zested
- 1 serrano pepper(s), seeded and minced
- 1/3 cup(s) extra-virgin olive oil
- Salt, to taste
Instructions
- In a stainless-steel bowl, combine the ingredients and stir to incorporate.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
Chef Packwood likes to drizzle this finishing sauce over chicken, fish or focaccia.
