Italian Salsa Verde With Tarragon and Capers
Fresh parsley, tarragon, capers and anchovies come together in this bright, tangy Italian salsa verde. Ready in just 10 minutes, it's a delicious alternative to chimichurri or pesto and pairs beautifully with roasted salmon, grilled meats and crispy potatoes.
Ingredients
- 6 anchovy fillets
- 6 green onions finely chopped
- 2 tbsp capers rinsed and finely chopped
- ¼ cup white-wine vinegar
- ¾ cup parsley chopped
- 3 tbsp tarragon leaves chopped
- 1/3 cup extra-virgin olive oil
- pinch each salt and freshly ground black pepper
Instructions
- Using chef’s knife, finely chop anchovy fillets. Using side of knife, work into a paste and add to small bowl; stir in onions, capers, vinegar, parsley, tarragon and oil.
- Sprinkle with salt and pepper, adding more according to taste. Cover and refrigerate for up to a day. Return to room temperature before using.