Salsa Verde

Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost[ any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.]

Total Time:
10 min
Prep:
10 min

Yield:
1/2 to 3/4 cup
Level:
Easy

Ingredients
  • 1 bunch fresh Italian parsley
  • 1 shallot
  • 1 tablespoon capers
  • Zest of 1 lemon
  • 1/3 to 1/2 cup extra-virgin olive oil
  • Salt and pepper
Directions
  • Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.

  • Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Salsa Verde: Green Tomatillo Salsa