Recipe courtesy of Tails & Trotters

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.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1/2 to 3/4 cup
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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

Salt and pepper 

Directions

  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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Salsa Verde

Salsa Verde

Salsa Verde

Salsa Verde

Salsa Verde

Salsa Verde

Salsa Verde Base

Blender Salsa Verde