Italian Salsa Verde

Updated: Apr 19


I have a major condiment obsession- and I’m not talking about ketchup and mustard, people. I’m talking about versatile sauces that compliment, contrast, elevate and enhance- much like this amazing Italian Salsa Verde does. This all purpose (tastes good on almost anything savory) recipe adapted from Alice Waters could not be easier to prepare. Briny capers, fruity olives, grassy parsley, and zippy lemon zest combine to create a sauce that is truly unique and delicious. Plus, this salsa’s vibrant green hue gives even the most boring looking food a punch of color. This made a yummy drizzle for grilled steaks the other night, but I’m serious when I say it goes on just about anything- fish, chicken, pork, eggs, veggies, even styrofoam... HA just making sure you‘re paying attention. Also, it makes an incredible dip for crudités and steamed artichokes. Make a double batch of this green goodness on the weekend and drizzle away all week long! Enjoy!

prep time: 10 min. cook time: 30 min. serves: makes about 3/4 cup of sauce


INGREDIENTS

1/3 cup flat leaf parsley, chopped

grated zest of 1 lemon

1 tsp capers, chopped

1 tbsp pitted green olives, chopped

1 small garlic clove, grated

1/2 tsp salt

1/4 tsp crushed red pepper flakes

1/2 tsp dried oregano

1/2 cup good olive oil

INSTRUCTIONS

Mix all the ingredients together in a bowl. Check for seasoning and add more salt if needed. Allow the mixture to stand at least 30 minutes before serving, or longer if you desire a bolder flavor. Drizzle joyfully!

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