Name: Salsa Verde
Yield: Makes about 2 cups; enough for 12 servings
Ingredients: 6 ounces shelled walnuts, about 1 1/2 cups; 1/2 cup coarsely chopped flat-leaf parsley; 1 tablespoon coarsely chopped basil; 2 garlic cloves, coarsely chopped; 2 small cornichons; yolk of 1 hard-boiled egg; 1/2 cup extra-virgin olive oil; 1 tablespoon red wine vinegar or sherry vinegar or fresh lemon juice; sea salt and freshly ground black pepper

Italian Green Sauce for Fish or Meat

An Italian edition of sauce verte, salsa verde goes with bollito misto, a northern Italian extravaganza of simmered veal, chicken, sausage, tongue, and more; but it's even better with plain poached, steam-poached, grilled, or oven-baked fish. Make it in a processor, following these directions; or, for a finer texture, make it with a mortar and pestle, as directed in the preceding sauce verte recipe. In essence, this is another version of pesto.

Recipe notes

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