Ingredients
Equipment
Method
- Thoroughly wash and dry the large bunch of flat-leaf parsley, then finely chop it by hand or pulse briefly in a food processor until finely minced, but not a paste.
- Peel the garlic clove and mince it very finely. For a milder garlic flavor, you can crush it to a paste.
- If using capers in salt, rinse them well under cold water to remove excess salt, then finely chop them.
- In a medium mixing bowl, combine the finely chopped parsley, minced garlic, and chopped capers (if using).
- Gradually pour in the virgin olive oil, stirring continuously with a spoon or spatula until all ingredients are well combined and the mixture forms a loose, vibrant green sauce.
- Taste the salsa verde and adjust seasoning if necessary. Depending on the capers, you might not need additional salt.
- For an extra layer of brightness, you may add a squeeze of fresh lemon juice or a dash of white wine vinegar.
- Allow the salsa verde to sit for at least 15-20 minutes for the flavors to meld before serving.
- Serve at room temperature as a condiment for grilled fish, meats, vegetables, or as a dressing.
- Store any leftover salsa verde in an airtight container in the refrigerator, ensuring it is covered with a thin layer of olive oil to preserve its freshness and color, for up to 3-4 days.
Notes
The key to an exceptional salsa verde lies in the quality of your ingredients. Always use the freshest flat-leaf parsley and a high-quality, fragrant virgin olive oil—it makes a significant difference. For the garlic, mincing by hand rather than processing gives a more nuanced flavor. If using capers packed in salt, be sure to rinse them thoroughly to remove excess sodium and prevent the salsa from becoming overly salty. To enhance brightness, consider adding a hint of lemon zest or a few drops of white wine vinegar at the end. Avoid over-processing if using a food processor; aim for a finely chopped but not pureed texture.