Italian Salsa Verde

Recipe: Italian Salsa Verde

Italian Salsa Verde is the first step to preparing a luscious meal. Zingy, fresh and tasting of green goodness. A delicious accompaniment to grilled vegetables, fish, chicken, beef, sausages, lentils, potatoes, charred bread, pasta and fresh-cut tomatoes.

Recipes vary from region to region but most all consistent of fresh basil, parsley, mint, capers, tinned anchovies, lemon juice and good quality olive oil. What really cements the flavor in this salsa are the anchovies,  magically melting into the oil and lemon and providing a salty richness that is in no way fishy.

Salas verde is not exclusive to Italy however, the French version, known as sauce verte, usually contains the same ingredients but uses tarragon and parsley as the main herbs.

Chimichurri is the Argentinean version made with dried and fresh herbs, contains parsley and oregano and is eaten with grilled steak and empanadas.

Salsa Verde

Print Recipe

This Italian salsa is a delicious accompaniment to grilled vegetables, fish, chicken, beef, sausages, lentils, potatoes, charred bread, pasta and fresh-cut tomatoes.

• Author: Flaevor
• Prep Time: 15 Minutes
• Cook Time: Rest Time 30 Minutes
• Total Time: 45 Minutes
• Category: Salsa

Ingredients

Scale 1x2x3x

• Large handful parsley, chopped fine
• Large handful basil, chopped fine
• Large handful mint, chopped fine
• 2 tbsp capers, chopped
• 6 anchovy fillets
• 1 spring onion, thinly sliced and minced fine
• 1/4 – 1/2 clove garlic, crushed (depending on size of the clove)
• 1 tsp dijon mustard
• Good olive oil
• 1/2 lemon

Instructions

1. Combine parsley, mint, capers, spring onion, garlic and dijon mustard in a bowl.
2. Chop your anchovies and then with a fork mash them up. Add to the bowl and mix it in well.
3. Pour olive oil over the herb mixture until soaked in the oil. Its shouldn’t be swimming in oil, but have the texture of a thick dressing.
4. To finish the sauce gradually add squirts of lemon juice, tasting each time until you find the perfect balance.
5. Leave the sauce to rest for a minimum of 30 minutes so the oil can soak into the herbs and flavour develops nicely.

Keywords: Italian salsa verde, green sauce, Italian salsa, salsa verde sauce

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