Italian Salsa Verde

Italian Salsa Verde
Photo by Hans Gissinger


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

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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