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Salsa Verde

MAKES ABOUT 1 CUP The sauce can be made 8 hours before serving. Don’t forget to zest the lemon before you juice it, and if you don’t have a lemon handy, use 2 tablespoons red wine vinegar in place of the lemon juice.


  • 3/4 cup high-quality extra-virgin olive oil
  • 1 clove garlic, grated
  • 1/2 teaspoon kosher salt
  • Zest and juice of 1 lemon
  • 1 tablespoon capers, chopped
  • 3 anchovy fillets, chopped, or 1 tablespoon anchovy paste
  • 3/4 cup firmly packed Italian parsley, chopped
  • 1/2 teaspoon red pepper flakes


  1. In a small bowl, whisk together all of the ingredients and reserve at room temperature until ready to use.