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.
Recipe courtesy of Tails & Trotters
Save Recipe Print
Total:
10 min
Active:
10 min
Yield:
1/2 to 3/4 cup
Level:
Easy

Ingredients

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:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Salsa

Recipe courtesy of Alton Brown

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Mango Salsa

Recipe courtesy of Ellie Krieger

Salsa Diablo

Recipe courtesy of Ree Drummond

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories