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.
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!
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Italian salsa verde
- 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.