Salsa verde

Prep 5 mins


Makes about 1 cup

Difficulty 1

This classic Italian green sauce goes with almost everything, and it’s particularly good with roasted and boiled meats. Traditionally it’s made with a mortar and pestle, but an upright blender or stick blender makes light work of it.

1½ cups (about 2 bunches) flat-leaf parsley
125ml (½ cup) extra-virgin olive oil

8 anchovy fillets, coarsely chopped
1½ tbsp capers in vinegar, drained
1 tbsp white wine vinegar, or to taste

2 small garlic cloves, coarsely chopped

1. Coarsely chop parsley and transfer to a stick blender jug, or upright blender. Add remaining ingredients and blitz to a coarse or smooth sauce, as you like it.



Recipe and image by Eatable.

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