Recipe courtesy of David Rocco
Episode: Sauces
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Salsa Verde Sauce
Total:
10 min
Active:
10 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy

Ingredients

  • Large bunch, fresh flat-leaf parsley
  • 3 1/2 ounces /100 g capers
  • 5 anchovy fillets
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup/250 ml extra-virgin olive oil

Directions

Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.

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