Italian Salsa Verde
Ingredients: Parsley, Basil, Garlic cloves, Sun-dried tomatoes, Capers · 10 min cook time · 250kcal · ~₩12,100
Ingredients
2cups Parsley, 2cups Basil, 2개 Garlic cloves, 1ounce Sun-dried tomatoes, 1.5tablespoons Capers, 1개 Medium lemon, 0.5teaspoon Red pepper flakes, 0.5teaspoon Sea salt, 1to taste Black pepper, 0.5cup Extra virgin olive oil, 1tablespoon Lemon juice
Instructions
1. Prepare the herbs: use the tender stems of parsley, avoiding the bottom thicker stems. Measure out two cups of parsley and two cups of basil.
2. Add two garlic cloves, the parsley, and basil to a food processor. Pulse a few times until everything is broken down.
3. Add one ounce of sun-dried tomatoes and one and a half tablespoons of capers to the food processor. Pulse 10 to 20 times until everything is finely minced.
4. Scrape the herb paste into a bowl.
5. Zest one medium lemon into the bowl. Add a half teaspoon of red pepper flakes, a half teaspoon of sea salt, and freshly cracked black pepper to taste.
6. Pour in extra virgin olive oil. If serving immediately, squeeze in one tablespoon of lemon juice. If storing for later, add lemon juice just before serving.
7. Stir everything together. Season to taste with additional salt or lemon juice as needed. Add more olive oil if a looser consistency is desired or if the sauce is too sharp.
8. Store the salsa verde in a jar in the fridge for up to a week, or freeze in ice cube trays for longer storage.
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