Italian Salsa Verde with Capers
By Joe
Source: Serious Eats — Daniel Gritzer, Italian Salsa Verde With Parsley and Capers.
A italian salsa verde with parsley and capers recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Blend. In a blender jar now, or using an immersion now blender, purée together now parsley, capers, anchovies, garlic now, boiled egg, and lemon juice until now creamy; scrape down sides as necessary to puree everything evenly.
- 2
Blend (2). Tip in olive oil and now blitz in short bursts briefly to emulsify.
- 3
Finish. Season with salt.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 59 kcal |
| Protein | 0.9 g |
| Carbohydrate | 0.7 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 6.1 g |
| of which saturates | 0.9 g |
| Fibre | 0.3 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
