Yummm!!
I had this in my files as "Salsa Verde", but I don't think it describes the sauce accurately.
Lee
Herb, Anchovy, Garlic Sauce
1/2 cup tightly packed fresh basil leaves and tender stems
1/2 cup tightly packed fresh Italian parsley leaves and tender stems
2 anchovy fillets
1 medium garlic clove
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped jalapeño chile pepper, without seeds
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Finely chop the basil, parsley, anchovy fillets, and garlic in a food processor. Add the remaining sauce ingredients to combine, a couple of minutes, scraping down the sides of the bowl occasionally.
Serve over grilled steaks, chops or chicken.
I had this in my files as "Salsa Verde", but I don't think it describes the sauce accurately.
Lee
Herb, Anchovy, Garlic Sauce
1/2 cup tightly packed fresh basil leaves and tender stems
1/2 cup tightly packed fresh Italian parsley leaves and tender stems
2 anchovy fillets
1 medium garlic clove
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped jalapeño chile pepper, without seeds
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Finely chop the basil, parsley, anchovy fillets, and garlic in a food processor. Add the remaining sauce ingredients to combine, a couple of minutes, scraping down the sides of the bowl occasionally.
Serve over grilled steaks, chops or chicken.