Menu Enter a recipe name, ingredient, keyword...


Salsa Verde


Google Ads
Rate this recipe 4/5 (1 Votes)
Salsa Verde 0 Picture


  • 2 garlic cloves
  • 1 anchovy fillet
  • 1/4 c capers, drained
  • zest from 1 lemon
  • 2 tbsp lemon juice
  • 1/2 c olive oil
  • 1 1/2 c coarsly chopped flat leaf parsley


Servings 1


Step 1

Whirl garlic in a food processor until finely chopped. Add anchovey, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightlyl chunky, but not pureed. Use immediately or refrigerate in a sealed jar for up to 2 weeks.

Review this recipe