Italian Salsa Verde

Italian Salsa Verde

Preparation:  10 min. Cooking: 0 min. Total: 10 min.


  • 1 1/2 Cup roughly chopped. flat leaf parsley, packed.
  • 5 1/4 Fl Oz extra virgin olive oil
  • 4 Tbsp capers, drained.
  • 3 anchovy filets
  • 1 Tbsp white wine vinegar
  • 1 Tbsp lemon juice
  • 2 medium. cloves garlic, minced.
  • 1/2 tsp freshly grated. lemon zest
  • kosher. salt and freshly ground black pepper


Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.

Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately.

Calories     Fat          Carbs      Protein     Fiber      Sugar       Cholesterol Sodium
240 Cal 25 g 1.8 g 3.5 g 0.7 g 0.2 g 8.5 mg 550 mg

Recipe 21247

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