Salsa verde

An extra-savory riff on the Mexican staple

Chef Michael Fiorelli of Los Angeles restaurant Love & Saltmakes a vibrant salsa different from the tomatillo-based kind: He uses herbs, capers, almonds, garlic and anchovy fillets. "That’s the beauty of this recipe. You'll want to eat it on everything: steak, chicken, fish, eggs, roasted vegetables. I even like spreading it on warm toasted bread with a smear of burrata cheese,” he says. “The best thing [about homemade salsas] is that you are able to control the ingredients,” adds Fiorelli. “I'm a firm believer that the more you can be in control of the food you're putting into your body, the better. And you’ll also feel more connected to your food when you've made it yourself.”

Serves 10-12

2 packed cups basil leaves
2 packed cups parsley leaves
¼ cup roasted garlic
1 cup extra-virgin olive oil
2 tablespoons of capers, rinsed
4 anchovy fillets
1 teaspoon red pepper flakes
1 teaspoon sea salt
½ cup toasted almonds
Ice cubes as needed

Bring a large pot of water to a boil. Blanch basil and parsley leaves for 3 minutes. Add all ingredients to a blender. In a food processor, blend until completely incorporated, adding a few ice cubes as needed to keep the mixture from getting too hot and discolored.

Find more healthy DIY condiments here.