Salsa Verde

7 ingredients
3 steps

Ingredients

  • 8 oil-packed anchovy fillets
  • 4 large garlic cloves
  • 2 tablespoons drained capers
  • 4 cups lightly packed flat-leaf parsley (from 3 large bunches)
  • 2 cups extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt

Directions

  1. 1
    In a food processor, combine the anchovies, garlic and capers and process until finely chopped.
  2. 2
    Add the parsley and olive oil and pulse until the parsley is finely chopped.
  3. 3
    Stir in the lemon juice and season with salt.

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