Salsa Verde
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
5 1/2 cups flat-leaf parsley leaves
2 tablespoons diced shallots
1 tablespoon chopped garlic
2 tablespoons drained capers
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preparation
In a bowl, combine all the ingredients and mix well. Add the mixture to a food processor and process until they are well incorporated but not too smooth. Adjust the seasoning if necessary. The sauce should be tangy and salty. Keeps well refrigerated for up to 1 week.
