Salsa Verde

Name: Salsa Verde
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1/2 to 3/4 cup
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

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1/2 to 3/4 cup

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

Ingredients

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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.