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Salsa Verde

Recipe information

  • Yield

    makes 3/4 cup

Ingredients

1 cup firmly packed fresh flat-leaf parsley leaves, chopped
3 tablespoons capers, drained, rinsed, and chopped
2 anchovies in oil, drained and finely chopped
2 garlic cloves, minced
1/2 shallot, chopped
Finely grated zest of 1 lemon
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 cup extra-virgin olive oil

Preparation

  1. In a small bowl, combine all the ingredients, mixing well with a spoon.

Michael's Genuine Food
TagsSalsaCondimentParsleyHerbs & SpicesAnchovyFishSeafoodNut FreeGluten FreeDairy FreeKetoEasyQuickNo-CookCookbooks
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