- 2 cups lightly packed fresh parsley (curly or flat leaf), stems removed and roughly chopped (~2 ounces)
- ½ cup (112 ml) extra virgin olive oil
- 3 tablespoons (27g) rinsed and drained capers
- 4 anchovy fillets*
- 2 garlic cloves, chopped
- 1 tablespoon (15ml) red wine vinegar (could substitute freshly squeezed lemon juice)
- ½ teaspoon Dijon mustard
- ½ teaspoon crushed red pepper flakes (optional)
- Kosher salt
Italian Salsa Verde
Yield: a scant cup
Vibrantly green and packed with flavor, this classic sauce can be spooned over meat, fish, vegetables, eggs, or rice – or use as a dip for crusty bread.
Ingredients
Instructions
Starting with the parsley, place all the ingredients except the salt in the bowl of a food processor and blend to a uniform consistency but not a puree, scraping down the sides of the bowl as needed. Mix in salt to taste. (I add a level ¼ teaspoon of kosher salt.)
The sauce will keep, covered and refrigerated, for two weeks or more if using fresh parsley. Allow to sit at room temperature (the olive oil firms up when chilled) and stir before serving.
Notes
*You may use fewer anchovies or up to two more – or skip altogether – but they do add excellent flavor that’s not at all fishy. When blended, they also provide an element of emulsification to the sauce. If not using, you will likely wish to add more salt (or start with a little less salt if going heavy on the anchovies).
Prefer a smaller batch? The recipe can easily be halved. In this case, it helps to have a mini processor or chopper, as the smaller amount may not be enough to fully catch in the blade of a standard processor.