Verde Sauce Recipe
Verde Sauce Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This traditional-tasting Verde Sauce will add some beautiful color to your plate. You'll love the robust garlic flavor. Ann Sheehy, Lawrence, MA
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 green onions, cut into thirds
  • 5 garlic cloves, peeled
  • 2 teaspoons grated lemon peel
  • 3 cups loosely packed basil leaves
  • 3 cups loosely packed parsley sprigs
  • 1 jar (10 ounces) sliced green olives with pimientos, drained
  • 1 jar (3-1/2 ounces) capers, drained
  • 3 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup grated Parmesan and Romano cheese blend
  • 1 cup olive oil

Directions

Place the onions, garlic and lemon peel in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop.
Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream. Yield: 12 servings (3 cups).
Originally published as Verde Sauce in Taste of Home February/March 2010, p26

Nutritional Facts

1/4 cup: 249 calories, 25g fat (5g saturated fat), 10mg cholesterol, 793mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 5g protein.

  • 6 green onions, cut into thirds
  • 5 garlic cloves, peeled
  • 2 teaspoons grated lemon peel
  • 3 cups loosely packed basil leaves
  • 3 cups loosely packed parsley sprigs
  • 1 jar (10 ounces) sliced green olives with pimientos, drained
  • 1 jar (3-1/2 ounces) capers, drained
  • 3 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup grated Parmesan and Romano cheese blend
  • 1 cup olive oil
  1. Place the onions, garlic and lemon peel in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop.
  2. Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream. Yield: 12 servings (3 cups).
Originally published as Verde Sauce in Taste of Home February/March 2010, p26

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MY REVIEW
Calles User ID: 2817386 186478
Reviewed May. 24, 2010

"Make this a day ahead if you can it will only get BETTER as the flavors marry and blend. This is a large recipe divide into 1 cup servings and freeze what you don't used or use it all for large group events"

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