Italian Salsa Verde
Ingredients
1 oz.
fresh Italian parsley (about 1 bunch, coarse stems removed), very finely chopped
1 tbsp.
capers, drained and minced
2 cloves
garlic, very finely minced
- zest of 1 lemon
½ tsp.
crushed red pepper flakes (or to taste)
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case)
¼ cup
Kowalski's Extra Virgin Olive Oil (or to taste)
½ tsp.
kosher salt (or to taste)
½ tsp.
freshly ground Kowalski's Black Peppercorns (or to taste)
Directions
- In a small mixing bowl, combine parsley, capers, garlic, zest and red pepper flakes.
- Stir in lemon juice.
- Drizzle in oil, stirring to combine, until desired consistency is reached.
- Season with salt and pepper to taste.
- Store in the refrigerator until ready to use (up to 5 days). Use it as a marinade; a finishing sauce for meat, fish or egg dishes; a drizzle for grilled or roasted vegetables; or a dressing for sandwiches and salads.
