Return to Content

Italian Green Sauce

Italian Green Sauce
0 votes, 0.00 avg. rating (0% score)
by

Yield: About 1 cup

This sharp, fresh tasting sauce is traditionally served with the Italian version of boiled dinner, but it's also a fine accompaniment for grilled fish, roast chicken, and fried clams.

Ingredients:

  • 1 bunch parsley, rinsed, dried, and coarsely chopped, about 1 cup prepared
  • 3 tablespoons drained capers
  • 4 to 6 cornichon pickles (small sour cucumber pickles)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar

Instructions:

Finely chop the parsley, capers and cornichons, then combine with the oil and vinegar, or just whirl everything in a food processor, briefly, until finely chopped but not pureed.
Updated Sunday, April 21st, 2002

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111