Salsa Verde

(from anacaeca’s recipe box)

Originally served with grilled lamb as marinade and topping.

Source: Food Network, Giada de Laurentiis

Categories: Sauces, untested

Ingredients

  • 1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
  • 1/2 cup chopped fresh Italian flat leaf parsley
  • 1/3 cup chopped scallions
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 cup olive oil, preferably extra-virgin
  • 1 teaspoons dried crushed red pepper flakes
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoons freshly ground black pepper

Directions

  1. Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper.

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