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Salsa Verde

green salsa verde with olive oil in a small ceramic bowl on a white tablecloth
Salsa Verde
Print Recipe
Salsa Verde
Print Recipe
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Chop the garlic finely, place the anchovies (if using) and capers on top before finely chopping together. Separately, chop the herbs roughly, then mix them into the caper mixture. Finely chop everything together.
  2. Place everything into a good-sized mixing bowl. Stir in the vinegar, lemon zest, and juice. Season with a little salt and pepper, then slowly stir in the oil in a steady, even flow. The salsa verde will keep well for several days in a jar in a refrigerator.
Recipe Notes

This recipe uses our Milanese Gremolata Infused EVOO and Sherry Wine Vinegar. You could also try any of the following products for a different flavour: