Alice Water’s Salsa Verde

When needing inspiration in the kitchen, you can never go wrong with Alice Water’s. I have many of her cookbooks and the recipes never disappoint. This one is from The Art of Simple Food.

I am a huge fan of having some sort of Pistou, pesto or sauce made from herbs, garlic and olive oil in my fridge on a weekly basis. Knowing I always have an ally up my sleeve when I haven’t planned well or am feeling a little lazy at the end of the day gives me the flexibility to wing it.

Not only do these herbaceous sauces add a mouthful of delicious fresh flavor to any meal, they are super nutrient dense.

• Parsley is rich in vitamins and minerals it’s a natural diuretic that can help reduce bloating and blood pressure, it’s rich in phytonutrients, is a natural anti-histamine and anti-inflammatory.

• Lemons are rich in vitamin C, is supportive of digestion and supportive of liver health.

• Anchovies are rich in omega 3 fatty acids which can help boost immunity and support cardiovascular health. They are also rich in minerals and supportive to bone health.

• Garlic has many health benefits. It’s known to be supportive of immune health and has many antimicrobial properties which support a healthy microbiome.

Salsa verde goes amazing with steak, white fish, shellfish or roasted veggies. And if you’re needing more inspiration, here is a link to Alice and her daughter Fanny making this salsa verde.

Ingredients

⅓ cup coarsely chopped parsley (leaves and thin stems only)
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon salted capers, coarsely chopped
1-2 salt packed anchovy fillets, finely minced
½ teaspoon salt
Fresh-ground black pepper to taste
½ cup olive oil or enough to get the consistency right (more like a sauce than a paste)

Preparation
Combine garlic and lemon in a small bowl and let sit for a few minutes to allow garlic to mellow.  Add the rest of the ingredients. Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.

Note: other herbs, or combination of herbs, can replace all or part of the parsley.

Herbs of choice: parsley, basil, chives, chervil, tarragon, cilantro, sorrel, marjoram, savory, thyme, mint, rosemary.

Lemon juice or vinegar makes the sauce zestier, but add them just before serving, as the acid will cause the herbs to discolor.