Italian Salsa Verde With Parsley And Capers Recipe
- 1 bunch flat-leaf parsley leaves and tender stems (3-ounce; 80g), roughly chopped
- 2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
- 4 oil-packed
- (about 1/2 ounce; 15g)
- 2 medium cloves garlic
- 1 large
- egg
- 2 tablespoons (30ml) fresh juice from 1 lemon
- 1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil
- Kosher salt
- In a blender jar, or using an immersion blender, puree 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.
- Salsa verde can be refrigerated in an airtight container for up to 5 days.
flatleaf parsley, capers, oil, garlic, egg, extravirgin olive oil, kosher salt
Taken from www.seriouseats.com/recipes/2018/01/italian-salsa-verde-with-parsley-and-capers.html (may not work)