Italian Salsa Verde 



Instructions

1. 1

   With a mortar or in a food processor, finely chop all the ingredients. Add water, if needed, depending on the desired texture. Season with salt and pepper. Serve as a sauce over fish, grilled poultry, or pasta.

2. 2

   Like a traditional pesto, this salsa will keep for about one week in the refrigerator. It also freezes very well. On contact with air, the surface tends to darken. Add a thin layer of olive oil on the surface to prevent oxidation.