Name: Salsa Verde (Green Sauce)
Yield: Makes about 1½ cups
Cuisine: Italian
Ingredients: 1 hard-boiled egg, peeled and chopped; 2 cloves garlic, finely minced; 4 tablespoons pine nuts, toasted and chopped; 4 tablespoons capers, rinsed and chopped; 2 to 3 tablespoons fresh lemon juice; Salt and freshly ground black pepper to taste; 4 olive oil-packed anchovy fillets, drained and finely minced; Pinch of red pepper flakes (optional); Fine dried bread crumbs; ½ cup extra-virgin olive oil; ½ cup chopped fresh flat-leaf parsley

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

This classic parsley sauce is much beloved by the Italian Jews. It brightens and refreshes bland foods and adds flavor interest when spooned over cooked fish, chicken, vegetables, or boiled beef. It is best if all the ingredients are chopped by hand and whisked together in a bowl. If time is of the essence, however, you may put the ingredients in a food processor and pulse to combine.

Ingredients

Method

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Ingredients

Method

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