Salsa Verde with a switch up! It's Salsa Verde like you know it, but with an Italian twist. Add it to meats, eggs, sandwiches, the possibilities are endless.
www.seriouseats.com/italian-salsa-verde-with-parsley-and-capers
In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
Salsa verde can be refrigerated in an airtight container for up to 5 days.
Ingredients
Directions
In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
Salsa verde can be refrigerated in an airtight container for up to 5 days.
Leave a Reply