al verde sauce
(1 RATING)
I got this recipe from a very good friend and now put it on everything. You can add a bit to any Italian dish for added flavor
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prep time
15 Min
cook time
method
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yield
3 cups of sauce
Ingredients
- 3 cups packed basil leaves
- 3 cups flat leaf parsley leaves
- 1 bunch scallions, cut in 1 inch pieces
- 5 cloves garlic
- 1 - juice and zest of one lemon or orange
- 11 ounces jar of salad (green) olives, drained
- 3 ounces bottle of capers, drained
- 1 cup parmesean cheese
- dash hefty dash of red pepper flakes
- - olive oil
How To Make al verde sauce
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Step 1With food processor motor running, drop in the garlic, green onion, and zest. Process until well minced. Stop and scrape down the sides.
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Step 2Add as much basil and parsley as will fit. Process until “mushed”. Scrape down the sides. Process the rest. Add the olives, capers, citrus juice, hot pepper flakes, and cheese. Process likewise.
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Step 3With motor running, add enough olive oil to make a liquid consistency. You should get about 3 cups. 1 cup coats 1 pound of pasta. Serve at room temperature or “zapped” in microwave. Store in 1-cup containers and freeze.
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Step 4Unfrozen sauce keeps a month in the refrigerator. Garnish with halved cherry tomatoes, diced red onion, cucumbers, more cheese, and basil slivers. Also good mixed into a jar of marinara sauce – serve hot or cold. Add cooked shrimp, chicken, good quality Italian sausages…etc
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