Italian Salsa Verde Recipes

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ITALIAN SALSA VERDE WITH PARSLEY AND CAPERS RECIPE



Italian Salsa Verde With Parsley and Capers Recipe image

This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick. It's delicious with poached and simmered meats, eggs, and on sandwiches.

Provided by Daniel Gritzer

Categories     Salsa

Time 10m

Number Of Ingredients 8

1 bunch flat-leaf parsley leaves and tender stems (3-ounce; 80g), roughly chopped
2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
4 oil-packed anchovy fillets (about 1/2 ounce; 15g)
2 medium cloves garlic
1 large hard boiled egg
2 tablespoons (30ml) fresh juice from 1 lemon
1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil
Kosher salt

Steps:

  • In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
  • Salsa verde can be refrigerated in an airtight container for up to 5 days.

Nutrition Facts : Calories 63 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 85 mg, Sugar 0 g, Fat 6 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

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