Fresh Italian Salsa Verde Sauce
Ingredients
- 1 clove garlic
- 2 tablespoons brined capers, drained
- 2 oil-packed anchovies
- Pinch red pepper flakes
- Pinch kosher salt
- 1 bunch flat leaf Italian parsley (about 3 cups), chopped
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
Preparation
Add garlic, capers, anchovies, and red pepper flakes to a bowl with a drizzle of the olive oil. Season with a pinch of kosher salt and mash into a paste with a mortar and pestle or a fork.
Add chopped parsley, remaining olive oil, and vinegar to the bowl and stir until partially emulsified.
Storage notes
Use immediately or store in a jar with 1-2 tablespoons olive oil drizzled over top to preserve in the refrigerator for up to 4 days.
