Salsas y Aderezos

Italian Salsa Verde With Parsley and Capers

This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick. It's delicious with poached and simmered meats, eggs, and on sandwiches.

Italian Salsa Verde With Parsley and Capers

Porciones 4

Dificultad Medio

Ingredientes

1 bunch flat-leaf parsley leaves and tender stems , roughly chopped
2 tablespoons salted capers , soaked in cold water for 10 minutes to remove excess salt
4 oil-packed anchovy fillets (about 1/2 ounce ; 15 g)
2 medium cloves garlic
1 large hard boiled egg
2 tablespoons fresh juice from 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt

Instrucciones

1

In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
2

Salsa verde can be refrigerated in an airtight container for up to 5 days.