Salsa Verde with Pine Nuts
This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.
- 2 anchovy fillets, preferably white, packed in oil, drained, finely chopped
- 1 small shallot, finely chopped
- ¾ cup chopped fresh flat-leaf parsley
- 2 Tbsp. finely chopped fresh chives
- 1 tsp. finely grated lime zest
- 2 Tbsp. (or more) fresh lime juice
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Heat butter in a small skillet over medium-high heat until foaming and beginning to brown. Add pine nuts and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer pine nuts to a paper towel–lined plate; discard butter and let pine nuts cool.
Combine anchovies, shallot, parsley, chives, lime zest, lime juice, and oil in a medium bowl; season with salt, pepper, and more lime juice, if desired.
DO AHEAD: Sauce can be made 6 hours ahead. Cover and chill.