Table of Contents
- This Italian Salsa Verde is the first step to preparing a luscious meal
- What Is Salsa Verde Sauce made of?
- What defines Salsa Verde?
- Other Versions of Salsa Verde
- How to eat Italian Salsa Verde
- Italian Salsa Verde uses
- Similar Recipes on flaevor.com
- Recipe: The Best Italian Salsa Verde Recipe
This Italian Salsa Verde is the first step to preparing a luscious meal
A well-made salsa verde is a recipe every cook needs to know. Zingy, salty, fresh, and tasting of green goodness, it is the perfect accompaniment to classic Italian dishes, modern international fusions and simple fast-cooked food for instant hunger-crushing.
What Is Salsa Verde Sauce made of?
Italian recipes vary from region to region, but most include fresh basil, parsley, mint, capers, anchovies, lemon juice and good quality olive oil. What really gives this salsa its flavour is the anchovies, which magically melt into the oil and lemon, adding a salty richness that is not at all fishy. Even the most anti-anchovy non-fans would be surprised to discover what a wonderful flavour they add to the sauce, while remaining completely discreet.
What defines Salsa Verde?
Salsa Verde simply translates as ‘green sauce’, meaning it’s made from a mixture of chopped green herbs. However, this wonderfully fresh recipe is not exclusive to Italy, as the French version, known as ‘Sauce Verte’, uses the same ingredients, but mainly tarragon and parsley as the base herbs.
Other Versions of Salsa Verde
Chimichurri’ is the Argentinean version, made with dried and fresh herbs including parsley and oregano, and is famously served with grilled steak and empanadas. The spicier Mexican version of salsa verde, which is much brighter in colour, uses crushed tomatillos (green tomatoes), jalapeños and fragrant fresh coriander.
How to eat Italian Salsa Verde
When in Italy expect to see salsa verde drizzled and smothered over classic dishes such as Roman Porchetta, classic Umbrian sausages and lentils (pictured above), with the Northern Italian meat stew bollito misto, and in the South of Italy served with fresh fish and seafood.
Italian Salsa Verde uses
Because it is so versatile, the possibilities are almost endless. Try it with pasta instead of traditional basil pesto, or as a side dish with roast vegetables, chicken, pork or steak. It is also delicious with mayonnaise on a boiled egg (see below).
Similar Recipes on flaevor.com
- Roast Chicken with Lemon Potatoes and Salsa Verde
- The Best Basil Pesto Recipe
- Salsa and Sauces to Spice Up Your Cooking
Recipe: The Best Italian Salsa Verde Recipe
The Best Italian Salsa Verde Recipe
Ingredients
- Large handful basil leaves
- Large handful mint leaves
- Medium handful parsley leaves
- 2 tbsp capers
- 6 anchovy fillets
- 1 spring onion
- 1/2 clove garlic
- 1 tsp Dijon mustard
- 8 tbsp good quality olive oil
- 1/2 – 1 tbsp lemon juice
Instructions
- Finely chop basil, mint and parsley leaves. Transfer to a bowl and mix together.
- Roughly chop capers.
- Finely slice spring onion, then using your knife mince again so it becomes very fine.
- Chop anchovies into small pieces and then with a fork mash them up into a paste.
- Add capers, spring onion and anchovies to the herbs and mix them together.
- Pour olive oil and lemon juice over the herb mixture and again combine very well.
- Taste the salsa to see if the balance is right. Add a little more lemon juice if needed.
- Leave the salsa verde to rest for a minimum of 30 minutes so the oil can soak into the herbs and release itself again. Over this time the flavours will also develop and the sauce become richer in taste and texture.
