It’s the holidays, and the color green is on our minds. Bring on this version of a salsa verde! Great news, too, for hungry, low-skill hosts like us, as this is our kind of food prep: fast, hard to fail, but easy to impress. It is easy to substitute ingredients, too. Hard to go wrong here which, for us non-cooks, is a blessing. Spoon some of this yummy bright green sauce onto any vegetable or protein to make it infinitely tastier and better looking. This vitamin- and mineral-packed super sauce is sort of a smoothie for topping your veggies.
Makes about 1½ cups
1 large clove garlic, minced
1 cup parsley, finely chopped (tender stems are okay, too!)
1 cup cilantro, finely chopped (ditto)
2 tablespoons capers, roughly chopped
Zest and juice of 1/2 lemon
1 cup delicious olive oil
½ teaspoon sea salt
½ cup almonds, slivered or sliced
2 anchovy fillets
Place all ingredients except the olive oil into a food processor or Vitamix and puree. With the machine running, drizzle in the olive oil until it makes a smooth sauce. Serve at room temperature. Can be stored in the refrigerator for up to 5 days.