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servings:

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

• 4 ounces country-style bread, crust removed, coarsely torn (about 1 cup)
• 1 cup olive oil, divided
• Kosher salt
• 6 oil-packed anchovies, coarsely chopped
• 2 garlic cloves, finely grated
• 2 tablespoons coarsely chopped drained capers
• 1 tablespoon red wine vinegar
• 1 cup finely chopped parsley
• Freshly ground black pepper

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