Lidia’s Salsa Verde


¾ cup extra-virgin olive oil
½ cup roasted red peppers, finely minced, freshly prepared or bottled
½ cup Italian parsley leaves, minced
½ cup red onion, minced
¼ cup Gherkin pickles, finely diced
¼ cup red wine vinegar
1 hardboiled egg, shelled and minced, yolk and white kept separate
2 tablespoons capers, drained and minced
freshly ground black pepper


In a medium size mixing bowl, stir together all the ingredients except the salt and pepper. Season with salt and pepper. Serve at room temperature.

Recipe Courtesy:  Lidia Bastianich

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