al verde sauce

★★★★★ 1 Review
Lilysgram avatar
By Doreen Matthew
from Canyon Lake, TX

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

★★★★★ 1 Review
serves 3 cups of sauce
prep time 15 Min

Ingredients For al verde sauce

  • 3 c
    packed basil leaves
  • 3 c
    flat leaf parsley leaves
  • 1 bunch
    scallions, cut in 1 inch pieces
  • 5 clove
    garlic
  • 1
    juice and zest of one lemon or orange
  • 11 oz
    jar of salad (green) olives, drained
  • 3 oz
    bottle of capers, drained
  • 1 c
    parmesean cheese
  • dash
    hefty dash of red pepper flakes
  • olive oil

How To Make al verde sauce

  • 1
    With food processor motor running, drop in the garlic, green onion, and zest. Process until well minced. Stop and scrape down the sides.
  • 2
    Add 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.
  • 3
    With 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.
  • 4
    Unfrozen 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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