RYAN HARDY'S SALSA VERDE

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Ryan Hardy's Salsa Verde image

Serve with chef Ryan Hardy's Fried Squash Blossoms.

Provided by Martha Stewart

Categories     Seafood Recipes

Yield Makes enough for 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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