Italian Salsa Verde With Parsley and Capers Recipe

Serious Eats
Serves: 4 Save

Ingredients (8)

  • 1 bunch flat-leaf parsley leaves and tender stems (3-ounce; 80g), roughly chopped
  • 2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
  • 4 oil-packed anchovy fillets (about 1/2 ounce; 15g)
  • 2 medium cloves garlic
  • 1 large hard boiled egg
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil
  • Kosher salt

Directions

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Johnnie & Elderflower

The Bar

Ingredients (7)

  • 1.5 oz. Johnnie Walker Black Label
  • 0.5 oz. Elderflower Liqueur
  • 0.2 oz. Fresh Lemon Juice
  • 2 oz. Soda
  • Ice
  • Sprigs of Elderflower
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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