Nitrate & Nitrite Free Salsa Verde (Italian Green Sauce)
Total time15 min
Prep time15 min
Cook time0 min
4.6(9)
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Learn more →Ingredients
6 servings
- 1 ½ cups fresh flat-leaf parsley leaves, tightly packed
- 2 tbsp capers, drained and roughly chopped
- 4 oil-packed anchovy fillets, roughly chopped
- 1 small garlic clove, minced
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- ½ cup extra-virgin olive oil
- salt and pepper to taste
- 1 tbsp fresh mint leaves, finely chopped (optional)
Instructions
- 1
Finely chop the parsley leaves on a cutting board until they are very fine but not a paste — you want a slightly textured, not completely smooth, result. Transfer to a medium mixing bowl.
- 2
Add the chopped capers, anchovies, garlic, Dijon mustard, lemon juice, and red wine vinegar to the bowl with the parsley. Stir together with a fork until the anchovies break down and the mixture is roughly combined.
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