Green Olive and Walnut Salsa Verde
This sauce is so versatile and so easy to make—it uses a knife and a cutting board and that’s it. Just a few pantry and fridge staples and you have a sauce that’s perfect for chicken, salmon, pork chops and atop roasted vegetables and—it’s delish. This is a rustic chunky sauce—if you want to make it fancier—blend in a blender for a more pesto-like consistency. Oh also—check for salt levels before you season, the salt level will depend on how brined your olives are.
Serves 4
INGREDIENTS
5 ounces pitted Castelvetrano olives (see note)
2 anchovy fillets
½ cup toasted unsalted walnuts
¼ cup chopped flat leaf parsley
2 teaspoons lemon zest
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
METHOD
Finely chop olives, anchovies, walnuts and parsley, then add to a bowl and toss with lemon zest, red wine vinegar and olive oil. Season with salt and pepper. Salsa can be made up to a day in advance and stored in the fridge.
Note: For this recipe, avoid canned/tinned olives and use olives from the deli section of your grocer or jarred olives. While Castelvetrano olives are indicated here—any pitted green olive will do.
