Italian salsa verde
This Italian salsa verde is a versatile sauce bright in flavor and color. It is rich in antioxidants and good served on almost anything.
Servings: 24 tbsp
Place garlic, parsley, anchovies and capers in a food processor. Pulse until finely chopped, stopping to scrape the sides as needed.
Remove to a bowl. Add lemon juice and pepper, then slowly whisk in the olive oil until emulsified.
As an option, you can add lemon juice and pepper to the food processor once the parsley is finely chopped. With the motor running, slowly add oil until emulsified. Do not over process or the oil may turn bitter.
Make Ahead Tip: Cover and refrigerate for up to 5 days.
This sauce can be frozen and thawed for a few hours at room temperature.
This recipe makes about 24 tablespoons. Nutrition facts are per tablespoon.
Calories: 66kcal | Total Carbohydrate: 1g | Protein: 1g | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 64mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 846IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg | Includes Added Sugar: 0g