Salsa Verde

This garlicky sauce made with parsley, olive oil, anchovies and capers is one of the traditional condiments for bollito misto, the classic Italian dish of tender boiled meats.

  • Total Time:
  • Servings: makes 3 cups
KEY: Italian, Sauces & Condiments, Basic/Easy, Fast, Make Ahead, No-Cook

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Ingredients

  • 8 oil-packed anchovy fillets
  • 4 large garlic cloves
  • 2 tablespoons drained capers
  • 4 cups lightly packed flat-leaf parsley (from 3 large bunches)
  • 2 cups extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt

How to make this recipe

  1. In a food processor, combine the anchovies, garlic and capers and process until finely chopped. Add the parsley and olive oil and pulse until the parsley is finely chopped. Stir in the lemon juice and season with salt.

Make Ahead

The salsa verde can be refrigerated for up to 3 days.

Photo © Michael Turek Published December 2012

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How to Make Guacamole for a Crowd




502669 recipes/salsa-verde-tamar-adler 2013-12-06 italian|sauces-and-condiments|basic-easy|fast|make-ahead|no-cook december-2012 recipes,salsa-verde-tamar-adler 502669
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