Italian salsa verde

Italian salsa verde

This Italian salsa verde is a versatile sauce bright in flavor and color. It is rich in antioxidants and good served on almost anything. Poured over roasted vegetables, seafood or chicken, mixed into pasta, whole grains or legumes, as a dip for raw vegetables…

The best part is it requires no skill other than opening a can of anchovies and peeling a few cloves or garlic.

Recipe tips:

It’s best to first process the garlic, parsley, anchovies and capers in a food processor, remove them to a bowl, then add the lemon juice and olive oil. The next best option is to slowly pour the oil into the food processor with the motor running. But you want to avoid over processing the olive oil, or your sauce may turn bitter. The blades of a food processor break down the oil molecules and may release bitter compounds.

If you don’t have a food processor, you can chop everything by hand – a bit more work, but the resulting Italian salsa verde is totally worth it!

I do not recommend using a blender, as a blender requires liquid to “blend”. You would have to add the lemon juice and olive oil together with the other ingredients, potentially resulting in a bitterness created by the blades’ action.

Enjoy this delicious Italian salsa verde!

Other recipes you might like:

Mint chimichurri sauce

Basil Pesto

Classic French vinaigrette

Italian salsa verde
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5 from 2 votes

Italian salsa verde

This Italian salsa verde is a versatile sauce bright in flavor and color. It is rich in antioxidants and good served on almost anything.
Prep Time15 mins
Total Time15 mins
Servings: 24 tbsp
Author: Veronique Eichler

Instructions

  • Place garlic, parsley, anchovies and capers in a food processor. Pulse until finely chopped, stopping to scrape the sides as needed.
  • Remove to a bowl. Add lemon juice and pepper, then slowly whisk in the olive oil until emulsified.
  • As an option, you can add lemon juice and pepper to the food processor once the parsley is finely chopped. With the motor running, slowly add oil until emulsified. Do not over process or the oil may turn bitter.

Notes

Make Ahead Tip: Cover and refrigerate for up to 5 days.
This sauce can be frozen and thawed for a few hours at room temperature.
This recipe makes about 24 tablespoons. Nutrition facts are per tablespoon.

Nutrition

Nutrition Facts
Italian salsa verde
Amount per Serving
Calories
66
% Daily Value*
Total Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1
mg
0
%
Sodium
 
57
mg
2
%
Total Carbohydrate
 
1
g
0
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Includes Added Sugar
 
0
g
Protein
 
1
g
2
%
Vitamin A
 
846
IU
17
%
Vitamin C
 
15
mg
18
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
64
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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3 Comments

  1. 5 stars
    Phenomenal flavors!

  2. Pingback: Creamy polenta - Cuisine With Me

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