Italian Salsa Verde

Italian Salsa Verde
Photo by Hans Gissinger


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

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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