We’re almost past the time, here in California, when we can stock up on extra produce at the farmer’s market to store away for the winter. There are some tomatoes coming still, but I’ve got about as many as I can handle, cooked into sauce and tucked into the freezer, next to a few dozen pesto cupcakes, some apricots and some berries. I don’t have a huge freezer, so I don’t put up a lot, but if I’m careful we’ll still have something that we can pull out of the freezer for a shot of summer on a dark February day.
But happily there are some foods that taste brightly of summer to me but are easy to make out of ingredients that are available year round. Salsa Verde is one of those things. If you’re lucky enough to have an abundant lemon tree, like Lisa, and a pot of parsley on your window sill or in your garden, so much the better, but otherwise pick those up fresh at the market; all the other ingredients are pantry staples, which means this is something you can assemble in five minutes and then have ready for chips, or carrot and cucumber sticks, roasted potatoes, a piece of fish, or simply to eat by the spoonful.
Toss everything into a blender, blend, then taste and adjust seasonings.
2/3 c parsley leaves
2 1/2 T drained capers
6 anchovy fillets (optional)
1-2 cloves of garlic (to taste; the garlic mellows after a few hours)
1/2 t good mustard
1/2 t red vinegar or the juice of one lemon
1/2 c olive oil
salt to taste