Italian Salsa Verde
 
Prep time
Total time
 
Author:
Recipe type: Sauces
Cuisine: Italian
Serves: 1½ cups
Ingredients
  • ½ cup packed, Italian flat leaf parsley
  • 15 large basil leaves
  • ⅓ cup scallions
  • ½ teaspoon anchovy paste (or salt to taste, but it won't be quite the same)
  • 1½ tablespoons capers, soaked shortly in cold water and drained.
  • 1 clove garlic, smashed with ¼ teaspoon Kosher salt to make a paste
  • ⅔ cup olive oil
  • 1½ tablespoons lemon juice (you could use red wine vinegar here also, especially if serving with red meat)
  • salt and pepper to taste
Instructions
  1. In a food processor, purée parsley, basil, scallions, anchovy paste, capers and garlic paste.
  2. Garlic paste is made by smashing a garlic clove sprinkled with Kosher salt using the flat side of a knife blade. The salt will help to grind the garlic into a smooth paste. (I often grate the garlic first before smashing with the salt)
  3. Scrape down the sides of the bowl.
  4. Slowly add olive oil, pulsing until completely combined. (add a little less oil if a thicker consistency is desired)
  5. Add lemon juice.
  6. Process until the sauce is smooth.
  7. Taste and adjust seasoning with salt and pepper to taste.
  8. Enjoy!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/03/17/italian-salsa-verde/