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Italian Salsa Verde Recipe
Rusty Johnson
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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
minutes
Ready in
10
minutes
minutes
Servings
4
Servings
Course
Condiment
Influence
Italy
Difficulty
Seasoned
Method
No Cook
Similar Recipes
Sauce
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.