- 2/3 cup parsley leaves
- 2 1/2 Tbsp capers
- 6 flat anchovy fillets (you can omit but it changes the character of the sauce)
- 1-2 cloves garlic, peeled
- 1/2 tsp Dijon mustard
- Juice of half lemon (more or less to suit your liking)
- 1/2 cup extra virgin olive oil
- Salt to taste
Italian Salsa Verde
Not to be confused with Mexican salsa verde, this Italian version is full of herbs, lemon juice, capers, garlic and anchovies. Bursting with fresh flavor, it's perfect as an accompaniment for grilled or roasted meats...and anything else you can think of.
Ingredients
- 2/3 cup fresh parsley rinsed and chopped
- 2 1/2 Tbsp capers
- 6 anchovy fillets you can omit but it will change the character of the sauce
- 1-2 cloves garlic peeled
- 1/2 teaspoon Dijon mustard
- 1/2 lemon
- 1/2 cup extra virgin olive oil
- salt to taste
Instructions
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Add all the ingredients from the fresh parsley to the juice of 1/2 lemon and process in a food processor for a few seconds until the parsley has been chopped up. With the processor running, slowly add the olive oil and process until mostly smooth. Add salt to taste. Feel free to add more lemon juice or any of the other ingredients to suit your taste.
Recipe Notes
This recipe can easily be doubled or tripled. A looser version with more lemon juice and olive oil makes for a wonderful, herby dressing for a summer salad.
Liren {Kitchen Worthy} says
Mmm, this is like an Italian chimichurri sauce! So versatile!