Italian Salsa Verde With Parsley and Capers Recipe
[Photograph: Vicky Wasik]
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.
Read more: Bollito Misto: The Biggest, Baddest Pot of Boiled Meat in the World
- Yield:Makes about 1 cup
- Active time: 10 minutes
- Total time:10 minutes
Ingredients
- 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
Directions
-
1.
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.
-
2.
Salsa verde can be refrigerated in an airtight container for up to 5 days.
This Recipe Appears In
Bollito Misto: The Biggest, Baddest Pot of Boiled Meat in the WorldThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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