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Epicurious

Salsa Verde

4.6

(3)

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

3 cups loosely packed fresh Italian parsley leaves (from about 1 very large bunch)
1/2 cup extra-virgin olive oil
3 green onions, sliced
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 drained anchovy fillets (optional)
1 tablespoon drained capers
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon peel

Preparation

  1. Combine all ingredients in processor. Using on/off turns, process until coarse paste forms. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

TagsSauceParsleyHerbs & SpicesScallionOnionRoot VegetableVegetableLemonCitrusFruitGarlicAnchovyFishSeafoodDinnerGluten FreeDairy FreeNut FreeRawMake AheadNo-CookFood ProcessorBon Appétit
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