Salsa VerdeMeris Resources2021-01-05T15:45:39-05:00

Salsa Verde

Presented by Melt

INGREDIENTS

• 3 bunches parsley, chopped
• 1 cup arugula, chopped
• 6 cloves garlic 
• 3 scallions, chopped
• 8 anchovy fillets, chopped
• 1/2 T Dijon mustard
• 2 T lemon juice
• 1/2 tsp. lemon zest
• 1 cup olive oil
• Salt and ground pepper blend, to taste

DIRECTIONS

Place all the ingredients in a blender (Vitamix brand is recommended) and purée to a paste. Adjust seasoning to taste. Store in the refrigerator.

Note: Although the yield seems fairly large, this vibrant sauce can easily become a household staple. Served over grilled salmon at Melt, it partners equally well with steak, pork, crab cakes, eggs, baked potatoes—and nearly limitless other possibilities.

Yields 3-4 cups