Salsa Verde

Name: Salsa Verde
Yield: Makes 1½ cups (360 ml)
Ingredients: 1 tablespoon chopped drained capers; 2 anchovy fillets; 2 garlic cloves, chopped; 1 cup (20 g) packed chopped Italian parsley leaves; 1 teaspoon chile flakes; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 cup (240 ml) olive oil; Finely grated zest of 1 lemon, about 4 tablespoons; 3 tablespoons lemon juice

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Ingredients

2 garlic cloves, chopped
2 anchovy fillets
1 tablespoon chopped drained capers

Sauce
Pescatarian
Gluten-free
Spicy

Method

In a mortar and pestle, combine the garlic, anchovies, capers, black pepper, salt, and chile flakes. Mash together into a smooth paste. Stir in the parsley, lemon zest, lemon juice, and olive oil. Store in the refrigerator for up to 1 day.