This fresh, herbal sauce is one of those incredibly simple yet flavorful additions to the culinary repertoire. It goes with steak, chicken and pork. The easy method is to throw everything in the blender and then adjust ratios for your taste--maybe less mint and more basil, more chili flakes and less capers. It's yours to decide.
Italian Salsa Verde
Chef Tracey Shepos
Makes about 1 pint of sauce
1 cup basil leaves
1 cup mint leaves
1 cup parsley leaves
1 clove garlic
¼ cup capers
2 anchovy filets
1 Tbsp Dijon mustard
½ tsp chili flakes
1 tsp sugar
½ cup extra virgin olive oil
Combine all ingredients in the blender and blend until smooth. Transfer to a bowl to serve on the side with the steak.
