Skip to main content
Epicurious
Gourmet

Salsa Verde

4.0

(5)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1 cup packed fresh parsley leaves (preferably flat-leafed), washed well and spun dry
1 small garlic clove
1/3 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
1/2 teaspoon anchovy paste

Preparation

  1. In a blender blend salsa ingredients until smooth. (Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving.)

TagsSauceItalianEuropeanParsleyHerbs & SpicesDairy FreeGluten FreeNut FreeQuickEasy5 Ingredients or FewerNo-CookBlenderGourmet
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.