Al Verde Sauce

Name: Al Verde Sauce
Prep time: 15 min
Total time: 15 min
Yield: 3 cups of sauce
Ingredients: 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(es) hefty dash of red pepper flakes; olive oil

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By Doreen Matthew
@Lilysgram

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

Rating:

★★★★★ 1 vote5

Serves:

3 cups of sauce

Prep:

15 Min

Ingredients

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(es)

hefty dash of red pepper flakes
·

olive oil
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How to Make Al Verde Sauce

Step-by-Step

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