Italian Salsa Verde

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Italian Salsa Verde

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Makes about 1 1/2 cups
Active time:10 minutes
Total time:10 minutes
Special equipment:Food processor
This recipe appears in: Sauced: Italian Salsa Verde

Ingredients

  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 3 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.

  2. 2

    Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: