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Italian Salsa Verde

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins

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

 1 Bunch Flat-Leaf Parsley Leaves
 2 tbsp Salted CapersSoaked in cold water for 10 minutes to remove excess salt
 4 Oil-Packed Anchovy Fillets
 2 Medium Garlic Cloves
 1 Large Hard Boiled Egg
 2 tbsp Fresh Lemon Juice
 ¼ cup Extra-Virgin Olive OilPlus 2 extra tablespoons
 Kosher Salt
1

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.

2

Salsa verde can be refrigerated in an airtight container for up to 5 days.

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