Parsley salsa verde from Gjelina: Cooking from Venice, California (page 51) by Travis Lett

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Notes about this recipe

  • Barb_N on March 03, 2021

    This is a pretty standard salsa verde. Of necessity I did make some changes- I added baby arugula as I had less parsley than I thought, and used anchovy paste instead of anchovies, and most likely a significantly smaller amount than ten fillets! Served with baked cod and oven fries.

  • Frogcake on December 16, 2017

    This salsa verde is really nice. Would definitely make this again in a pinch. Served with bbq salmon and leftovers were eaten with cheese and crackers. Also excellent on omelettes.

  • FJT on August 09, 2017

    This was very tasty and made some pan-fried cod much more interesting.

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