Recipe courtesy of David Rocco
Salsa Verde Sauce
- Level: Easy
- Yield: 1 (18-ounce/500 g) jar
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 389
- Total: 10 min
- Prep: 10 min
Ingredients
Large bunch, fresh flat-leaf parsley
3 1/2 ounces /100 g capers
5 anchovy fillets
Salt and freshly ground black pepper
Juice of 1 lemon
1 cup/250 ml extra-virgin olive oil
Directions
- Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.