Salsa Verde

We were recently in San Francisco and had dinner at Jonathan Waxman’s in Ghirardelli Square. All of our food was excellent but my nephew Alex, out ordered all of us with the signature chicken and salsa verde! It is a condiment that would go with almost anything! Chock full of herbs, capers and anchovies, it is easy to make. I did not use sage as I do not like it. I am sure you can mix up the herbs to your liking or what it available. I hope you will try this wonderful condiment!
salsa-verde-jw
1 tablespoon capers
2 anchovy fillets
3 cloves garlic (peeled, green germ removed)
1 cup plus 2 tablespoons extra-virgin olive oil
¼ cup fresh parsley, chopped
¼ cup arugula, chopped
¼ cup basil leaves, chopped
¼ cup fresh cilantro, chopped
1 tablespoon tarragon leaves
1 tablespoon fresh chives
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
¼ teaspoon sea salt
Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt.

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