Salsa verde from The Food Lab: Better Home Cooking Through Science (page 396) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ultra-crisp slow-roasted pork shoulder

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on November 03, 2018

    I made this to go with the roast pork shoulder from the same book and it was nice. Since that is a rather heavy dish, I chose to only use about a 1/2 cup of oil in the sauce and I think even that was a bit much... I would have preferred this even more as a chunky relish with maybe only a touch of oil. If I make this again I think I will add some lemon (maybe just zest?) as it could use a bit more brightness and maybe some heat as well. Love the combination of parsley, capers, and anchovies though, and the honey adds just the right touch of sweetness. I wasn't in the mood to chop by hand so I just pulsed this all in the food processor and it was fine.

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