This version of an Italian Salsa Verde is a less acidic and more savory cousin to chimichurri. The blend of capers and anchovies adds depth, while the parsley and lemon bring freshness and lightness to the dish.
This recipe pairs nicely with a steak or other cut of grilled or seared meat. You can also use it to top fish or chicken.
After preparing the sauce, make sure to let it sit in the fridge for the flavors to develop.
Italian Salsa Verde Recipe
This version of an Italian salsa verde is a less acidic and savory cousin to chimichurri. The blend of capers and anchovies adds depth, while the parsley and lemon bring freshness and lightness to the dish.
Preparation 10 minutes
Ready in 10 minutes
Servings 4 Servings
Ingredients
- 1/2 cup chopped flat leaf parsley
- 1/4 large lemon zested and juiced
- 2 cloves garlic
- 2 anchovies
- 1 1/2 tablespoons capers rinsed
- 1 tablespoon white wine vinegar
- 1/3 cup olive oil
- pepper to taste
Equipment
- food processor
Directions
- In a small food processor, combine all the ingredients. Pulse a bit until just blended.
- Let the salsa verde rest in a fridge or cooler for a minimum of 1 hour before serving.
Nutritional Information
Sodium: 90mgCalcium: 19mgVitamin C: 14mgVitamin A: 639IUSugar: 1gFiber: 1gPotassium: 67mgCholesterol: 1mgCalories: 170kcalMonounsaturated Fat: 13gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 18gProtein: 1gCarbohydrates: 2gIron: 1mg
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