Salsa Verde

8 ingredients
5 steps

Ingredients

  • 5 1/2 cups flat-leaf parsley leaves
  • 2 tablespoons diced shallots
  • 1 tablespoon chopped garlic
  • 2 tablespoons drained capers
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. 1
    In a bowl, combine all the ingredients and mix well.
  2. 2
    Add the mixture to a food processor and process until they are well incorporated but not too smooth.
  3. 3
    Adjust the seasoning if necessary.
  4. 4
    The sauce should be tangy and salty.
  5. 5
    Keeps well refrigerated for up to 1 week.

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