This classic green sauce—not to be confused with Mexican salsa verde (or tomatillo salsa)—is traditionally served with braised meats, fried calamari, grilled fish, and roasted cauliflower or eggplant. For a thicker texture, add ½ cup dry bread crumbs to the mixture below and puree until smooth and creamy, adding a little water if needed to make a paste.

Combine in a food processor:

Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.