If you know Mexican salsa verde, well, this is not that. Italian salsa verde is a sweet-sour herby sauce that hails from the north and is traditionally served along heavy roasts and stews. That tradition exists for a reason (because it's delicious), but we like to use it all over the place from a sauce alongside fried zucchini blossoms to atop a piece of grilled fish or slathered in our favorite steak sandwich.
about 3 ounces
rinsed if salted
Combine all the ingredients in a food processor and process until you have a chunky puree. Stop the processor, scrape down the sides, and pulse until you have a light green mixture that looks like pesto. Taste and add more salt or pepper as desired.
Salsa verde can be made up to 2 days ahead of time. Store refrigerated in an airtight container.
Food styling and photography by Aida Mollenkamp