Italian Salsa Verde Recipe

Sauced

Sauces, dips, dressings, and condiments from around the world.

Italian Salsa Verde Recipe

[ Photographs: Joshua Bousel ]

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

  • Yield:Makes about 1 1/2 cups
  • Active time: 10 minutes
  • Total time:10 minutes

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

Directions

  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.