Recipe courtesy of Tails & Trotters

Salsa Verde

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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.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1/2 to 3/4 cup
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  1. Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
  2. 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.

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