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Bon Appétit

Italian Salsa Verde

By Steven Raichlen

4.7

(4)

Image may contain Bowl Food Dish Meal Vegetation Plant Outdoors Nature Land Bush and Soup Bowl
Italian Salsa VerdeHans Gissinger

Great with the Caveman Porterhouse or with chicken, fish, or lamb.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1 garlic clove, minced
3/4 teaspoon (or more) fine sea salt
1/2 teaspoon (or more) black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon (packed) grated lemon peel
31/2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup (packed) chopped Italian parsley
1 tablespoon drained capers
2 anchovy fillets, minced

Preparation

  1. Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.

TagsSauceItalianEuropeanParsleyHerbs & SpicesAnchovyFishSeafoodLemonCitrusFruitDairy FreeGluten FreeNut FreeEasyNo-CookBon Appétit

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