Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1/2 to 3/4 cup |
Ingredients
- 1 bunch fresh Italian parsley
- 1 shallot
- 1 tablespoon capers
- Zest of 1 lemon
- 1/3 to 1/2 cup extra-virgin olive oil
- Salt and pepper
- Salt and pepper
Instructions
- Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
- Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 1.25 servings |
| Calories | 706 |
| Total Fat | 73 g |
| Saturated Fat | 10 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 516 mg |