How to: Salsa verde — Squeeze 1 lemon to obtain 2 tablespoons juice. America's Test Kitchen How to: Salsa verde — Wash and dry 2 cups parsley. America's Test Kitchen How to: Salsa verde — Drain 2 tablespoons capers to remove all liquid. America's Test Kitchen How to: Salsa verde — Peel and mince 1 small garlic clove (about 1/2 teaspoon). America's Test Kitchen How to: Salsa verde — Toast 1 slice white sandwich bread in toaster at low setting until surface is dry but not browned, about 15 seconds. America's Test Kitchen How to: Salsa verde — Remove crust and cut bread into rough 1/2-inch pieces (about 1/2 cup). America's Test Kitchen How to: Salsa verde — Process bread pieces, 1/2 cup extra-virgin olive oil and lemon juice in food processor until smooth, about 10 seconds. America's Test Kitchen How to: Salsa verde — Add parsley, 2 anchovy fillets, capers, garlic and 1/8 teaspoon salt. America's Test Kitchen How to: Salsa verde — Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses. America's Test Kitchen How to: Salsa verde — Scrape down bowl with rubber spatula after 3 pulses. America's Test Kitchen How to: Salsa verde — Transfer mixture to small bowl and serve. America's Test Kitchen Prev Next
