Salsa Verde – Italian Herb Sauce
This bold, bright Italian sauce is great on meat – try it with roast pork or chicken. It’s also great on farmers market vegetables – try it with grilled zucchini or eggplant. Salsa verde also goes well on pasta or toasted bread.
- 1 cup (tightly packed) parsley* OR a combination of 1/2 cup parsley and 1/2 cup mint*, roughly chopped
- 2/3 cup olive oil
- Zest of one lemon
- 1 tablespoon lemon juice
- 1 tablespoon capers, roughly chopped (optional)
- Salt to taste
Combine chopped parsley (or parsley and mint) and oil in a blender or food processor and pulse to combine. Add lemon zest and juice and capers (if using) and pulse to combine. Try the salsa verde, then add salt to taste.
Makes about 3/4 cup.
*Parsley and mint can be grown in your own garden.