Name: Salsa Verde
Yield: Makes about 1 cup
Ingredients: 1 cup packed fresh parsley leaves (preferably flat-leafed), washed well and spun dry; 1 small garlic clove; 1/3 cup extra-virgin olive oil; 1 tablespoon red-wine vinegar; 1/2 teaspoon anchovy paste

Recipe information

Yield
Makes about 1 cup

Ingredients

1 cup packed fresh parsley leaves (preferably flat-leafed), washed well and spun dry

1 small garlic clove

1/3 cup extra-virgin olive oil

1 tablespoon red-wine vinegar

1/2 teaspoon anchovy paste

Preparation

In a blender blend salsa ingredients until smooth. (Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving.)

TagsSauce Italian European Parsley Herbs & Spices Dairy Free Gluten Free Nut Free Quick Easy 5 Ingredients or Fewer No-Cook Blender Gourmet

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Sun Gold Tomato Pasta With Pistachio Gremolata

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

No-Knead Cheddar Jalapeño Bread

A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Smashed Potatoes With Parmesan and Herbs

Crispy, creamy, craggy, and delightfully simple to make.