Italian Salsa Verde
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Step 1 of 5
1 of 5
Hand chop the parsley finely. Do not blitz it: that bruises the herbs.
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What you are cooking with
- 40 g Flat-leaf parsley, leaves only
- 15 g Capers, rinsed
- 2 to 3 Anchovy fillets, about 10 g
- half a small clove, or 1 very small clove Garlic
- 5 g Dijon mustard, 1 tsp
- of half a lemon Lemon zest
- 10 g to 15 g Lemon juice, to taste
- 80 ml to 100 ml Extra virgin olive oil
- to taste Freshly ground black pepper
- only if needed Salt