Italian Salsa Verde
Italian Salsa Verde
Ingredients
- 2 green onions, cut into pieces
- 1 cup (250 ml) parsley
- 1 cup (250 ml) fresh basil
- 1/4 cup (60 ml) fresh mint
- 1/4 cup (60 ml) water, approximately
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, peeled
- 1 teaspoon (5 ml) capers
- Grated zest of 1 lemon
- 1/4 teaspoon (1 ml) crushed hot pepper flakes
- Salt and pepper
Instructions
- With a mortar or in a food processor, finely chop all the ingredients. Add water, if needed, depending on the desired texture. Season with salt and pepper. Serve as a sauce over fish, grilled poultry, or pasta.
- Like a traditional pesto, this salsa will keep for about one week in the refrigerator. It also freezes very well. On contact with air, the surface tends to darken. Add a thin layer of olive oil on the surface to prevent oxidation.
Italian Salsa Verde