Servings:
4 to 6 servings; Prep time: 10 minutes; Cook time: 35 minutes; Inactive prep time: 10 minutes
Ingredients
- 1 cup olive oil
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 1/2 cup chopped fresh flat leaf parsley
- 1/3 cup chopped scallions
- 1/4 cup chopped fresh mint
- 1/4 cup salted capers, soaked for 30 minutes, drained and coarsely chopped
- 2 teaspoon lemon zest
- 1/2 teaspoon crushed dried red pepper flakes
Preparation
Baking Directions:
In a large bowl, stir the olive oil, lemon juice, parsley, scallions, mint, capers, lemon zest, and red pepper flakes.
Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of the black pepper.
Set the salsa verde aside.
