Lemon, Caper and Parsley Italian Salsa Verde
A delicious and zesty green sauce made with parsley and other herbs, with capers and lemon. Perfect for topping grilled veggies or tossed through new potatoes.
Servings: 6 serves
Calories: 44kcal
Equipment
Ingredients
Salsa Verde
- 2 tablespoon Capers
- 2 tablespoon Olive Oil or more if you think it's needed
- 1 unwaxed lemon juiced and zested
- 1 tablespoon Mint and/or basil or coriander leaf (cilantro)
- 2 tablespoon Fresh Flat Leaf Parsley
- 1 clove garlic
Instructions
For the Salsa
- Roughly Chop the Capers2 tablespoon Capers
- Finely chop the herbs and garlic.1 tablespoon Mint, 2 tablespoon Fresh Flat Leaf Parsley, 1 clove garlic
- Zest the lemon then juice it.1 unwaxed lemon
- Mix together the lemon zest, garlic, herbs and capers, then add half the lemon juice and all the olive oil and mix.2 tablespoon Olive Oil
- Taste & add more lemon or oil if you think it needs it!
- You can also add salt, however I find the capers quite salty so be careful when adding.
Notes
The texture of this salsa relies on how finely you chop the herbs and capers.
Alternatives:
- Red Wine Vinegar or White Wine Vinegar - replace the lemon juice and zest with the vinegar of your choice.
- Fresh Basil- or other fresh herbs. You could even just use all basil which would be a lovely zesty alternative to classic basil pesto.
- Red Pepper Flakes- Amp up the spice volume with some red pepper flakes, or even just an extra grind of black pepper.
- Dijon Mustard- add a tablespoon of Dijon mustard for an extra zesty pep. This will take the salsa into more of a vinaigrette vibe, so would be wonderful on salad greens.
Nutrition
Calories: 44kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 75mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.2mg