Makes 2/3 cup.

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

    DIRECTIONS

    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.