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The Secret to the Perfect Salsa Verde

This recipe delivers a vibrant, fresh, and herbaceous Salsa Verde in just 5 minutes. Combining fresh parsley, pungent garlic, and rich olive oil, it's a versatile condiment that elevates a wide range of dishes, from grilled mains to simple appetizers. Capers add an optional briny depth.
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Total Time 5 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 1942.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • A large bunch of flat leaf parsley
  • 1 garlic clove
  • A glass of virgin olive oil
  • A spoon of capers in salt optional

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Food Processor Alternatively, a mortar and pestle for a more rustic texture.
  • 1 Mixing Bowl
  • 1 Spatula or Spoon

Method
 

  1. Thoroughly wash and dry the large bunch of flat leaf parsley; remove any thick stems, keeping mostly leaves and tender stems.
  2. Peel and finely mince or grate the garlic clove.
  3. If using capers in salt, rinse them thoroughly under cold running water and finely chop them.
  4. Roughly chop the parsley.
  5. Combine the chopped parsley, minced garlic, and chopped capers (if using) in a mixing bowl or the bowl of a food processor.
  6. Gradually add the virgin olive oil to the parsley mixture.
  7. If using a food processor, pulse until the desired consistency is reached; for a more traditional, rustic texture, continue chopping by hand or use a mortar and pestle.
  8. Stir well to combine all ingredients, ensuring the oil is fully incorporated.
  9. Taste and adjust seasoning if necessary, though with good quality ingredients, salt may not be needed, especially if using capers.
  10. Serve immediately or allow to sit for 30 minutes for flavors to meld. Store any leftovers in an airtight container in the refrigerator.

Notes

The key to a truly exceptional Salsa Verde lies in the quality of your ingredients. Use the freshest flat-leaf parsley and a high-quality extra virgin olive oil for the best flavor. For the garlic, finely mince it or grate it using a microplane to ensure its pungency is evenly distributed without any large chunks. If using capers packed in salt, a quick rinse under cold water is crucial to remove excess sodium, preventing the sauce from becoming overly salty. For a more intense flavor, allow the salsa to sit for at least 30 minutes before serving, letting the flavors meld. This versatile sauce is perfect with grilled meats, fish, roasted vegetables, or simply with crusty bread.