Italian Salsa Verde
Italians serve this classic sauce as a condiment for meat and fish any time of the year. A splash of 100% orange juice adds a refreshing flavor and additional nutrients.
½ cup flat-leaf parsley leaves, lightly packed
2 tbs fresh spearmint, chopped
2 tbs capers, rinsed and chopped
1 tsp garlic, finely chopped
½ tsp dried oregano
¼ cup fresh squeezed orange juice
1 tbs fresh squeezed lemon juice
2-3 tbs extra virgin olive oil
2 anchovy filets, finely chopped, optional
- Finely chop the parsley by hand (there should be 1/4 cup chopped) and place it in a small mixing bowl. Add the mint, capers, garlic, and oregano.
- The sauce can be made up to this point and refrigerated, covered, for 8 hours. Just before serving, mix in the orange and lemon juices, then stir in the olive oil. Mix in the anchovies, if using.