Italian Salsa Verde


how to use it:

Best of all: it keeps in the fridge for several days or as long as several weeks, if stored in a tightly sealed jar and covered with a layer of oil, like pesto. Here’s one of our favorite salsa verde recipes:

Salsa Verde

courtesy of Caroline Fidanza and Saltie: A Cookbook


2 cups mixed herbs: parsley, mint, dill, scallion, cilantro

1/4 cup capers

1 fresh red chile (optional), seeded andthinly sliced

2 large cloves garlic (optional), thinly sliced

3 tablespoons extra-virgin olive oil

1–2 lemons

Sea salt


In a bowl, toss the herbs with the capers, chile and garlic (if using), and olive oil. Add the juice of 1 lemon and a small pinch of sea salt. Taste. The flavor should be bright and lemony. Adjust as necessary with lemon and salt.




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