Jody's Salsa Verde

Ingredients

  • 1½ cups roughly chopped flat leaf parsley leaves
  • ⅓  cup roughly chopped celery leaves
  • 1½ tbsp roughly chopped chervil & tarragon
  • ⅓  cup chopped capers
  • 3 anchovy fillets, rinsed & roughly chopped
  • zest of ½  lemon
  • ¾ cups extra virgin olive oil
  • 1 celery stalk, peeled & cut into ⅛" dice
  • 1 clove garlic, microplaned
  • ½ tbsp lemon juice
  • kosher salt
  • freshly ground black pepper

How-to

  1. Combine the parsley, celery leaves, tarragon, capers, and anchovies in a food processor with ½ cup olive oil. Pulse to a coarse paste. It should not be a smooth puree.  Transfer to a bowl
  2. Add the celery, garlic, lemon zest and lemon juice.  Season with salt pepper and mix until well combined
  3. Mix in the remaining ¼ cup of oil if necessary.  Taste and adjust seasonings