Pungent Parsley and Caper Sauce

By Martha Rose Shulman

Pungent Parsley and Caper Sauce
Andrew Scrivani for The New York Times
Total Time
About 20 minutes
Rating
4(90)
Comments
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This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.

Featured in: Summer Vegetable Sauces

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Ingredients

Yield:About 1⅓ cups
  • 1ounce Italian or French bread, crusts removed
  • 2tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
  • 1garlic clove, halved, green shoot removed
  • 1cup, tightly packed, flat-leaf parsley leaves
  • 1tablespoon mint or basil leaves
  • 2tablespoons capers
  • 1hard-boiled egg yolk
  • ¾cup extra virgin olive oil
  • Salt
  • freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (10.666666666666666 servings)

149 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 70 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.

  2. Step 2

    Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

Tip
  • Advance preparation: The sauce will keep in the refrigerator for about four days. Surprisingly, its green color remains vibrant, as do the flavors.

Ratings

4 out of 5
90 user ratings
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Comments

JP

Great sauce. You can go a bit lighter with the olive oil

Katherine

Delicious!

When a recipe says "season to taste with salt and pepper" I usually add only pepper, not salt. With this sauce, though, I found that a few grains of a good sea salt really brightened the flavor.

Also, not having any Italian or French bread in the house, I used panko instead. Worked splendidly.

Ellen

Just made this for some sauteed salmon, hard won in pandemic times! I don't have capers and I hate eggs, so I threw in a big handful of fresh chives instead...divine.

invertir

Lovely! Did a half cup of oil and it was plenty.

Lisa

This sauce reminds me of Argentina ‘s Chimichurri. It brings the “wow” effect big time. In addition to mint leaves and regular basil, I had Thai basil available and added 2 spoonfuls as well for an extra little something. This sauce transformed my John Dory to a Cheff level quality meal! Easy to make.

Lisa

This is a great sauce that brings out the ‘wow’ factor in your dish. I added Thai basil (as well as mint and regular basil) and it gave an extra whiff of bouquet. Instead of bread, I added cesar salad croutons soaked in red balsamic. Pure yuminess was the result.

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