Italian Salsa Verde with Capers
Inspired by techniques from America's Test Kitchen.
Bread, olive oil and lemon blended smooth, then pulsed with parsley, anchovies, capers and garlic into a vibrant, textured sauce.
Always check the labels of the products you use.
Method
- 1
Dry the bread. Toast the bread lightly so it dries without browning, then tear it into small pieces.
- 2
Make the base. Blitz the bread, oil and lemon juice in the food processor for about 10 s until smooth.
- 3
Pulse the herbs. Add the parsley, anchovies, capers and garlic. Pulse 4-5 times, scraping down once, until finely chopped but not puréed.
- 4
Serve. Spoon over baked or grilled white fish, chicken or boiled potatoes.
Storage
Cover the surface with a thin layer of oil and refrigerate for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- toaster
- food processor
- spatula
- bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 171 kcal |
| Protein | 1.1 g |
| Carbohydrate | 3 g |
| of which sugars | 0.4 g |
| of which free sugars | 0.4 g |
| Fat | 17.6 g |
| of which saturates | 2.5 g |
| Fibre | 0.4 g |
| Salt | 0.33 g |
Protein per 100 kcal
0.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
