This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick thanks to anchovies and capers. A hard boiled egg helps emulsify the sauce, and adds a savory depth that's hard to beat. It's delicious with poached and simmered meats, eggs, and on sandwiches.
Why It Works
- Salted capers add a cleaner vegetal flavor than brined ones.
- Adding a hard boiled egg, an old Italian trick, helps emulsify and enrich the sauce.
- Yield:Makes about 1 cup
- Active time: 10 minutes
- Total time:10 minutes
- 1 bunch flat-leaf parsley leaves and tender stems (3-ounce; 80g), roughly chopped
- 2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
- 4 oil-packed anchovy fillets (about 1/2 ounce; 15g)
- 2 medium cloves garlic
- 1 large hard boiled egg
- 2 tablespoons (30ml) fresh juice from 1 lemon
- 1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil
- Kosher salt
In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
Salsa verde can be refrigerated in an airtight container for up to 5 days.