Italian Salsa Verde Recipe
A vibrant, bold, versatile condiment straight from Italy to your table! Try using this in soups, on bread, with crudités, alongside any grilled seafood or meat, atop cheese, as a pasta sauce, and as a dip for chips or pita triangles.
Ingredients
- 1/4 cup capers, drained and coarsely chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint leaves
- 3 tablespoons chopped scallions
- 1 clove garlic, finely minced (use more, if desired)
- 3 tablespoons fresh lemon juice or red wine vinegar
- 2 teaspoons grated lemon peel
- 1 hard-cooked egg, finely chopped
- 1 cup extra-virgen olive oil
- 1 teaspoon dried crushed red pepper flakes
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Whisk all ingredients in a bowl to blend or purée in a blender. Check and adjust seasoning to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 3 servings | |
| Calories 18 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1124mg | 47% |
| Potassium 133mg | 4% |
| Total Carbs 4.2g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.73g | 0% |
| Protein 1.04g | 2% |
