Salsa Verde (for Grilled Lamb)

A salsa verde forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Grilled Lamb with Salsa Verde, where it is originally used.

Ingredients

• 1/4 cup (60 ml) salted capers, soaked for 30 minutes, drained, coarsely chopped
• 1/2 cup (120 ml) chopped fresh Italian flat leaf parsley
• 1/3 cup (80 ml) chopped scallions
• 1/2 cup (120 ml) chopped fresh mint leaves
• 1/2 cup (120 ml) fresh lemon juice
• 2 teaspoons (10 ml) grated lemon peel
• 1 cup (240 ml) olive oil, preferably extra-virgin
• 2 teaspoons (10 ml) dried crushed red pepper flakes

Method

1. Stir the first 7 ingredients and 1 teaspoon (5 ml) red pepper flakes in a large bowl to blend.
2. Whisk in 1 1/2 teaspoons (7.5 ml) of salt and 1/2 teaspoon (2.5 ml) of black pepper.
3. Set the salsa verde aside.