Italian Parsley Salsa Verde with Capers and Lemon
Bright, herbaceous sauce combining fresh Italian parsley, garlic, capers, and lemon juice emulsified with olive oil. Quick food processor method yields a chunky-textured condiment that pairs with grilled meats, empanadas, or roasted vegetables. Capers provide inherent saltiness, reducing or eliminating added salt need.
Ingredients
Instructions
- 1
Cut parsley leaves from stems by running knife diagonally across stems; some stem pieces are acceptable.
- 2
Add parsley, garlic, capers, lemon zest, lemon juice, and pepper to food processor.
- 3
Pulse until finely chopped.
- 4
Switch processor to low speed and slowly drizzle in olive oil.
- 5
Taste and add salt if needed, keeping in mind capers contribute significant saltiness.
- 6
Transfer to serving bowl.
Tips
Capers are naturally salty; taste before adding additional salt.
Some parsley stem inclusion is acceptable and adds texture.
Add olive oil slowly on low speed to prevent overheating the processor.
Good to Know
Refrigerate in airtight container up to 3 days.
Make 1 day ahead; flavors meld slightly as it sits.
Serve alongside grilled meats, empanadas, roasted vegetables, or fish.
Common Mistakes
Overprocess to paste consistency to avoid losing chunky texture.
Add olive oil too quickly to avoid broken emulsion and separation.