Do Ahead:The salsa verde can be refrigerated for 1 week. Bring to room temperature before serving.
Ingredients
1 garlic clove , peeled
½ small shallot
1 ½ teaspoons drained capers
1 anchovy fillet , rinsed and patted dry
1 teaspoon finely chopped fresh rosemary
1 teaspoon thyme leaves
1 cup lightly packed parsley , leaves and upper stems
1 tablespoon coarsely chopped walnuts
¼ teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
½ cup extra virgin olive oil
Steps
Step 1
Fit the mini food processor with the s blade. Add the garlic and shallot. Process to finely chop. Scrape the sides.
Step 2
Add the capers, anchovy, rosemary, thyme, parsley, walnuts and red wine vinegar. Season with salt and pepper. Process until finely chopped, scraping down the sides occasionally.
Step 3
With the motor running, drizzle the olive oil through the feed tube. Taste and season with additional salt and pepper, if needed. Transfer to a bowl and let sit at room temperature for at least 10 minutes (or up to 1 hour) to let the flavors meld.
By Sailim