Let's make something good
How to make it
5 steps. Take it one step at a time.
Wash and thoroughly dry the parsley
Wash and thoroughly dry the parsley. Finely chop the leaves and tender stems by hand using a sharp knife.
Mince the capers and anchovy fillets
Mince the capers and anchovy fillets until they form a coarse paste. Grate the garlic clove.
Combine the chopped parsley, minced capers, minced anchovies, and garlic
In a small mixing bowl, combine the chopped parsley, minced capers, minced anchovies, and garlic.
Slowly whisk in the extra-virgin olive oil, lemon juice, and lemon zest
Slowly whisk in the extra-virgin olive oil, lemon juice, and lemon zest until well emulsified.
Season with salt and black pepper
Season with salt and black pepper to taste. Note that anchovies and capers are already salty, so taste before adding more.
A little kitchen wisdom
Traditional Italian salsa verde is best made by hand with a knife rather than a food processor to maintain a rustic texture. Serve it with Bollito Misto, grilled sea bass, or roasted potatoes.
What you'll need
Chef's knifeCutting boardMixing bowlWhiskGrater
