Italian Salsa Verde

Ingredients for Italian Salsa Verde

• 1 garlic clove, minced

• 3/4 teaspoons (or more) fine sea salt

• 1/2 teaspoons (or more) black pepper

• 1/2 teaspoons dried crushed red pepper

• 1/2 teaspoons (packed) grated lemon peel

• 230ml fresh lemon juice

• 180ml extra-virgin olive oil

• 3/4 cup (packed) chopped Italian parsley

• 1 tablespoon drained capers

• 2 anchovy fillets, minced

How to make Italian Salsa Verde

Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.