Salsa Verde

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 1/2 cups
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2 cups fresh flat-leaf parsley

1/4 cup extra-virgin olive oil 

2 tablespoons capers 

2 anchovy fillets 

2 cloves garlic 

1 lemon, finely zested, plus 1/4 cup lemon juice 

Freshly ground black pepper 


  1. Combine the parsley, oil, capers, anchovies, garlic, lemon zest and juice and a few grinds of pepper in a food processor and pulse until smooth. Transfer to a bowl and serve.
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