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Verde Sauce

 Verde Sauce
This traditional-tasting Verde Sauce will add some beautiful color to your plate. You'll love the robust garlic flavor. Ann Sheehy, Lawrence, MA
12 ServingsPrep/Total Time: 25 min.


  • 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


  • 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).
Nutritional Facts: 1/4 cup (calculated without pasta) equals 249 calories, 25 g fat (5 g saturated fat), 10 mg cholesterol, 793 mg sodium, 4 g carbohydrate, 2 g fiber, 5 g protein.

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Verde Sauce (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.