Italian Salsa Verde

Italian Salsa Verde
Photo by Hans Gissinger


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

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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