10 Minute Magic Italian Salsa Verde

Strangers from distant lands, friends of old let me introduce you to 10 Minute Magic Italian Salsa Verde.
A bold green sauce comes together in a flash and that it's loaded with parsley, capers, garlic, and some unlikely ingredients like eggs, anchovies, and vinegar.
I know it sounds weird and you might be thinking “Hold on a sec buddy, capers, eggs, and anchovies in a parsley based sauce? Really?”
Yup guys, you have to trust me on this one. This is sauce is really magic — or I wouldn’t have called it that.

The capers and garlic add complexity, while the anchovies amp up the umami. The hard-boiled egg gives the nicest, smoothest texture ever.
Lemme tell you, it’s really something.
You can enjoy it over meat, fish, vegetables, or even over pasta. But this deep green piquant salsa can be anything: Sauce, spread, dip, marinade, even a dressing. You name it.
It’s finger-licking good.

I know I sound predictable, but I have to say this sauce right here is my absolute favorite thing. Trust.

10 Minute Magic Italian Salsa Verde                                                                                             Print this recipe!

Ingredients
Makes about 1 ½ cups

1 large bunch flat-leaf parsley
1 large egg
1 garlic clove, peeled
2 tablespoons capers, drained
2 anchovy fillets
4 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon fine grain salt
Pinch ground black pepper
Pinch red pepper flakes (optional)

Directions

Place egg in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 minutes. Drain, cool in ice water and peel. Set aside.
Rinse and de-bone (if necessary) the anchovies out of their container. Set aside.
Rinse the capers and let them soak in lukewarm water for a couple of minutes. Drain and set aside.
Wash the parsley in cold water, trim off the coarse stems and branches, and pat it dry with paper towels.
Place parsley, egg, garlic, capers, anchovy, olive oil, red vinegar, salt, black pepper, and red pepper flakes (if using) into a blender or food processor and pulse until smooth and creamy.
If not using straight away, store the pesto in a glass jar with a lid in the refrigerator. It will keep for 1 - 2 weeks. It's important to cover the pesto with a tiny layer of olive oil on top, it will prevent the oxidation.

Nutrition facts

One tablespoon yields 33 calories, 1 gram of fat, 4 grams of carbs, and 1 gram of protein.