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Ryan Hardy’s Salsa Verde
Recipe Summary
Yield: Makes enough for 4 servings
Ingredients
Ingredient Checklist
1 salted anchovy fillet, such as Ortiz Cantabrian
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup basil leaves
2 tablespoons Dijon mustard
1 1/2 teaspoons crushed red-pepper flakes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Gallery
Ryan Hardy’s Salsa Verde
Recipe Summary
Yield: Makes enough for 4 servings
Gallery
Ryan Hardy’s Salsa Verde
Ryan Hardy’s Salsa Verde
Ryan Hardy’s Salsa Verde
Recipe Summary
Yield: Makes enough for 4 servings
Recipe Summary
Yield: Makes enough for 4 servings
Yield: Makes enough for 4 servings
Makes enough for 4 servings
Ingredients
Ingredients
- 1 salted anchovy fillet, such as Ortiz Cantabrian
- 1/2 cup fresh mint leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup basil leaves
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons crushed red-pepper flakes
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Directions
Place anchovy, mint, parsley, basil, mustard, red-pepper flakes, and olive oil in the bowl of a food processor; season with salt and pepper and process until smooth. Serve at room temperature.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Ryan Hardy’s Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Ryan Hardy’s Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
