Recipe courtesy of Debi Mazar and Gabriele Corcos
Total:
5 min
Prep:
5 min
Yield:
About 1 cup
Level:
Easy

Ingredients

Directions

Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.

IDEAS YOU'LL LOVE

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Chipotle Shrimp Taco with Avocado Salsa Verde

Recipe courtesy of Food Network Kitchen

Chicken and Bean Burrito Verde

Recipe courtesy of Ellie Krieger

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Salsa Verde

Recipe courtesy of Stuart Tarabour

Salsa Verde

Recipe courtesy of Curtis Aikens

Salsa Verde

Recipe courtesy of Aaron Martinez

Salsa Verde

Recipe courtesy of James Peterson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking