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Sauces and Condiments

Salsa verde

Salsa verde
Los Angeles Times

For me, the most sublime pork roast imaginable is one that is cooked for a very long time at a very low temperature until the meat is so tender that it falls apart if you look at it and exhale. ... Read more

Total time: 35 minutes | Serves 8 to 10
  • 2 cups Italian parsley leaves
  • 1 cup basil leaves
  • 1 cup mint leaves
  • 2 salt-packed anchovy fillets, soaked in water for 30 minutes, rinsed and patted dry
  • 1/2 cup salt-packed capers, soaked in water for 30 minutes, rinsed and dried
  • 2 tablespoons Dijon mustard
  • 2 to 3 garlic cloves, peeled
  • 1 teaspoon red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • Salt, pepper

Step 1Wash parsley, basil and mint leaves and spin dry in a salad spinner.

Step 2In the bowl of a food processor, combine the parsley, basil, mint, anchovies, capers, mustard, garlic and red pepper flakes.

Step 3With the motor running, slowly add the olive oil. It should form a relatively smooth puree that is slightly chunky. Season with salt and pepper to taste. Makes 1 cup.

Note: From Don Dickman of Rocca in Santa Monica.

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