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Mario Batali Salsa Verde
From chef Mario Batali
July 4, 2003

Ingredients
  • 1 bunch Italian parsley, leaves only
  • 1 bunch mint, leaves only
  • 1 bunch basil, leaves only
  • 2 cups capers, rinsed
  • 2 tablespoon salt-packed anchovy fillets, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 clove garlic
  • 3/4 cup extra-virgin olive oil

    • Directions

    In the bowl of a food processor, combine the herbs, capers, anchovies, mustard, salt, sugar and garlic and pulse to form a coarse puree. Slowly drizzle in the olive oil, pulsing after each addition to form a relatively smooth puree that still has some personality. Season with salt and pepper to taste.

    Can be kept, refrigerated, for up to one week.

    Yield: 11/2 cups.

    Recipe courtesy of Mario Batali copyright © 2003.






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