Italian Salsa Verde

Italian Salsa Verde
Photo by Hans Gissinger


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

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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