Best Pungent Parsley And Caper Sauce Recipes

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Salsa Verde (Caper and Parsley Sauce) image

Categories Sauce Food Processor Herb Mustard No-Cook Vegetarian Quick & Easy Vinegar Shallot Parsley Capers Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

Ingredients

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

ITALIAN SALSA VERDE WITH PARSLEY AND CAPERS RECIPE

Italian Salsa Verde With Parsley and Capers Recipe image

This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick. It's delicious with poached and simmered meats, eggs, and on sandwiches.

Provided by Daniel Gritzer

Categories Salsa

Time 10m

Number Of Ingredients 8

Ingredients

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

Steps:

In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
Salsa verde can be refrigerated in an airtight container for up to 5 days.

Nutrition Facts : Calories 63 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 85 mg, Sugar 0 g, Fat 6 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

TOMATO SAUCE WITH CAPERS AND VINEGAR

Tomato Sauce With Capers and Vinegar image

There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.

Provided by Martha Rose Shulman

Categories easy, quick, condiments, sauces and gravies

Time 30m

Yield About 1 1/4 cups, serving four to six

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1 large garlic clove, minced
1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
1 basil sprig
1 tablespoon capers, rinsed and finely chopped
Salt
freshly ground pepper to taste
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 to 2 tablespoons minced parsley or slivered basil (optional)

Steps:

Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams