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Get Started - 100% free to try - join in 30 secondsFor this recipe, we use capers in brine, and we don’t rinse them after draining. And just so you know, you can multiply this recipe to make a lot at a time, but you’ll want to watch out for the garlic. Its flavor tends to grow exponentially, and it can quickly become overpowering. For large quantities, add garlic to taste.
Oh, and just in case of confusion: the term salsa verde is a sort of catch-all used to describe a variety of green herb-based sauces, so if you’ve seen other salsa verde recipes that looked different from this one, that’s why. (For example, there’s a salsa verde in my book that uses cilantro, chiles, and lime juice. Nothing like this one, but pretty killer on roasted cauliflower.)
6 Tbsp. olive oil
3 Tbsp. capers, drained and coarsely chopped
2 Tbsp. finely chopped Italian parsley
2 medium garlic cloves, pressed or minced
1 ½ tsp. lemon juice
½ tsp. finely grated lemon zest
1/8 tsp. kosher salt
Pinch of red pepper flakes
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