Italian Green Sauce (Salsa Verde)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash and dry the parsley and basil. Using a food processor, pulse together the parsley, basil, and garlic cloves several times until coarsely broken down.
   ▶ ≈0:28
2. 2
   Add the sun-dried tomatoes and capers, then pulse 10 to 20 times more until everything is finely minced and well combined.
   ▶ ≈1:15
3. 3
   Scrape the herb mixture into a bowl. Add the lemon zest, red pepper flakes, sea salt, and black pepper. Drizzle in extra virgin olive oil until you reach your desired consistency.
   ▶ ≈2:04
4. 4
   Squeeze in fresh lemon juice to brighten the flavors. Season to taste with salt or lemon juice as needed. Add more olive oil if the sauce is too thick or if the flavor is too sharp or pungent.
   ▶ ≈2:38
5. 5
   If you don't have a food processor, use a sharp knife to finely mince the parsley, basil, garlic, sun-dried tomatoes, and capers. Combine in a bowl with the lemon zest, red pepper flakes, salt, and black pepper. Stream in extra virgin olive oil and finish with lemon juice.
   ▶ ≈3:12
6. 6
   Serve immediately if desired. For storage, transfer to a sealed jar and refrigerate for up to a week.
   ▶ ≈3:34
7. 7
   To freeze, divide the sauce into small portions using an ice cube tray with a lid to prevent odors from the freezer, making it easy to pop out cubes on busy weeknights.
   ▶ ≈3:47