Salsa verde is a robust herb sauce that pairs equally well with grilled steak or seared fish. 

• 2 cloves garlic

• 6 anchovy filets

• 3 cups chopped flat-leafed Italian parsley

• 2 cups chopped chives

• 1 cup chopped oregano

• 1/2 cup chopped sage

• 1 cup chopped cilantro

• 1/4 cup chopped capers, rinsed
• 2 cups extra virgin olive oil

• 1/4 cup red wine vinegar

• Zest of 1 lemon

• 1 cup minced shallots
• Salt and pepper, to taste

1. Using a mortar and pestle, crush garlic and anchovies into a fine paste.

2. In a large mixing bowl, combine crushed garlic and anchovy with all other ingredients except shallots. Just before serving, add shallots, and season with salt and freshly cracked black pepper.

This recipe was originally published with the article, Salt.