Salsa Verde
Serve the salsa verde atop chicken wings or with chips and crudite for the perfect simple appetizer. It can be made four days ahead and stored in a sealed jar with olive oil covering the top.
Salsa Verde
1 tablespoon capers, rinsed
4 anchovy fillets (trust me, even if you hate anchovies)
2 tablespoons breadcrumbs
2 tablespoons white wine vinegar
2 tablespoons dried oregano
½ cup fresh basil
½ cup Italian parsley
2 cloves garlic
½ teaspoon red pepper flakes
6 walnut halves
¾ cup extra-virgin olive oil
salt to taste
Directions
Place all ingredients in a mini food processor and process until smooth. Adjust salt to taste.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
