Al Verde Sauce Recipe

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Al Verde Sauce

Doreen Matthew


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 vote
3 cups of sauce
15 Min


3 c
packed basil leaves
3 c
flat leaf parsley leaves
1 bunch
scallions, cut in 1 inch pieces
5 clove
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
hefty dash of red pepper flakes
olive oil


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

About this Recipe

Course/Dish: Pasta, Other Sauces
Hashtag: #sauce