Salsa Verde: The Best Salsa Verde Recipe from Cook'n

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	Salsa Verde

Serves: 6

Makes 1 1/2 cups

   4 cloves garlic (large), coarsely chopped
   3 tablespoons capers, coarsely chopped
   4 anchovies, coarsely chopped
   1 tablespoon lemon zest (1 lemon)
   1/4 cup coarsely chopped fresh flat-leaf parsley
   1/4 cup coarsely chopped fresh cilantro
   1/4 cup coarsely chopped fresh basil
   2 tablespoons chopped fresh oregano
   1/2 teaspoon red pepper flakes
   1 cup olive oil
   Sea salt and freshly ground pepper to taste

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In a medium bowl, combine the garlic, capers, anchovies, lemon zest, parsley, cilantro, basil, oregano, and red pepper flakes. Stir well. Gradually stir in the olive oil, then the salt and pepper.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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