Italian Salsa Verde With Parsley and Capers Recipe

Serious Eats
Serves: 4 Save

Ingredients (8)

  • 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

Directions

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Mistletoe Margarita

The Bar

Ingredients (6)

  • 1 oz. Don Julio Tequila Blanco
  • 0.5 oz. Spiced Simple Syrup* or Falernum Liqueur
  • 2 oz. Lime Juice
  • 2 oz. Coconut Milk
  • 0.5 oz. Agave Syrup
  • Dehydrated Lime Wheel Garnish
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