Servings topping for 2 dozen Oysters
Prep Time 5 mins
Total Time 5 mins
Skill Level Easy

  • 1 clove garlic, roughly chopped
  • 2 anchovy fillets
  • 1 tbsp salt brined capers, rinsed and drained
  • 1 lemon, juice and zest
  • 1/4 tsp red chili flakes
  • 1/2 cup roughly chopped Italian parsley leaves
  • 2 tbsp roughly chopped fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste

How to make it

  1. Combine garlic, anchovy, capers, lemon zest, and red pepper flakes in a mortar and pestle or and grind into a rough paste.
  2. Add lemon juice, parsley and basil and continue to grind, slowly adding olive oil until emulsified. Adjust seasoning to taste.
  3. Serve this salsa verde at room temperature over freshly shucked or grilled oysters. Recipe can also be prepared using a small, bullet-style food processor for a smoother result.
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  • 1 clove garlic, roughly chopped
  • 2 anchovy fillets
  • 1 tbsp salt brined capers, rinsed and drained
  • 1 lemon, juice and zest
  • 1/4 tsp red chili flakes
  • 1/2 cup roughly chopped Italian parsley leaves
  • 2 tbsp roughly chopped fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste

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