Italian Salsa Verde

Italian Salsa Verde
Photo by Hans Gissinger


  • 3½ tablespoons fresh lemon juice
  • ½ teaspoon dried red pepper flakes
  • 1 clove garlic
  • ¾ cup extra-virgin olive oil
  • 2 anchovy fillets
  • ¾ teaspoon (or more) fine sea salt
  • 1 lemon
  • + 3 more ingredients
    • ½ teaspoon (or more) black pepper
    • 1 tablespoon capers
    • ¾ cup Italian parsley

Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to ro...

View full recipe at Epicurious


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