Herbaceous Italian Salsa Verde

1. Prepare and slice parsley stems

Measure, trim, and slice the parsley stems very finely.

2. Combine parsley, scallions, and olive oil

In a small bowl, combine the sliced parsley stems, chopped parsley leaves, and thinly sliced scallions. Pour in the extra-virgin olive oil.

3. Add lemon zest and capers

Grate the zest of one lemon directly into the bowl and add the rinsed, drained, and chopped capers.

4. Season with black pepper

Season generously with freshly ground black pepper.

5. Finish with lemon juice and salt

Just before serving, squeeze the juice of the lemon into the bowl and add a pinch of kosher salt.