Salsa Verde

Great sauce for meats, esp. steak


  • OK to replace tarragon with basil
  • Take off thick stems from parsley
  • If using tarragon, only use leaves
  • Texture is important -- don't make this into a puree
  • Use high quality olive oil
  • Since anchovies and capers are already salty, don't add too much extra salt at the end.