Description
Italian Salsa Verde is punchy, vibrant and herbaceous with a delicious depth of flavor from anchovies and capers. Tastes great on grilled or roasted fish, veggies, or meat.
Ingredients
Units
Scale
- 1–2 anchovies, optional; see notes
- 2 garlic cloves
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup Italian Parsley- packed, (feel free to sub 1/2 basil, mint or cilantro)
- 2–3 tablespoons capers (and 1 tablespoon caper brine, optional)
- 1/4 teaspoon salt or add to taste
- 1/4 teaspoon pepper, more to taste
- 1/2 teaspoon chili flakes, optional, more to taste
Instructions
Place anchovies, garlic olive oil, and lemon juice in a food processer, or use an immersion blender, and blend until well combined. Add lemon zest and fresh parsley and pulse repeatedly until combined but not too smooth.
Stir in the capers.
Add salt, pepper and chili flakes to taste. You want it to taste slightly salty.
Notes
Vegan: Leave out the anchovies and add 2 teaspoons miso paste, for added depth.
This will keep up to 5 days in the fridge.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 64
- Sugar: 0.1 g
- Sodium: 73 mg
- Fat: 7.1 g
- Saturated Fat: 1 g
- Carbohydrates: 0.7 g
- Fiber: 0.2 g
- Protein: 0.3 g
- Cholesterol: 0.2 mg