Salsa Verde
Recipe type: Pantry
Serves: 1 cup
  • ½ cup parsley leaves, packed
  • 2 tablespoon capers, rinsed
  • 2 anchovy fillets (optional)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon minced garlic
  • ½ teaspoon kosher salt
  • A few grinds of black pepper
  • ⅓ cup extra virgin olive oil
  1. Add all ingredients, except the oil, to the bowl of a food processor and pulse until all the ingredients are finally chopped. With the motor running, slowly pour in the olive oil. Transfer to a bowl and store in the refrigerator until ready to serve.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at