Description
Take your meals up a notch with this easy Whole30 Italian Salsa Verde that combines briny capers, fresh parsley, and fragrant garlic paste with lemon juice and a hint of crushed red pepper. It’s a lemony, briny topping that tastes great on grilled seafood, vegetables or your protein of choice. It would also make an excellent topping for pasta. It’s so easy to make and it ticks all of the healthy boxes: vegan, vegetarian, keto, paleo sugar-free, grain-free and Whole30 compliant.
Ingredients
Scale
- 1/2 bunch fresh parsley
- 1 clove garlic, minced or grated
- 1 tablespoon capers
- juice of one lemon
- 2 teaspoons olive oil
- 1/4 teaspoon red pepper flakes
- salt
Instructions
- Chop the capers. Roughly chop the parsley leaves (and stems if you desire.) Quarter and deseed the lemon. Peel 1 clove of garlic and finely chop or use a garlic press.
- In a bowl, combine the chopped capers and parsley, the juice of 2 lemon wedges, 2 teaspoons of olive oil, and much of the garlic and red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
- Taste, then season with salt and pepper if desired.
Notes
Feel free to double, triple or quadruple the recipe to serve more people.
Store any leftovers in the fridge for a few days. It only gets more flavorful as it sits—though the color will darken slightly as the herbs oxidize.
- Prep Time: 5 minutes
- Category: recipe
- Cuisine: Italian