Recipe Image

Salsa Verde

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Serve this versatile Italian green sauce on beef, chicken, fish, pasta or potatoes.”


    • 1 cup chopped fresh parsley
    • 3 tablespoons capers, rinsed
    • 2 cloves garlic, crushed and peeled
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice
    • 2 tablespoons water
    • 2 teaspoons anchovy paste
    • Freshly ground pepper, to taste


  • 1 Combine parsley, capers and garlic in a blender or food processor; process until finely chopped. Add oil, lemon juice, water and anchovy paste and process until blended. Season with pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.
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