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Epicurious
Gourmet

Salsa Verde (Caper and Parsley Sauce)

4.5

(14)

Recipe information

  • Yield

    Makes 2/3 cup

Ingredients

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Preparation

  1. If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

TagsSauceItalianEuropeanParsleyHerbs & SpicesDairy FreeGluten FreeVeganVegetarianQuickEasyNo-CookFood ProcessorGourmet
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