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?
Throughout Italy, recipes vary from region to region but most all consist of fresh basil, parsley, mint, capers, 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. Even the most anti-anchovy non-fans would be surprised to discover what a wonderful flavour they add to the sauce whilst remaining completely discreet.
What defines Salsa Verde?
Salsa Verde simply translates to ‘Green Sauce’, meaning it’s made from a mix of chopped green herbs. However, this wonderfully fresh recipe is not only exclusive to Italy, the French version, known as ‘Sauce Verte’ contains the same ingredients but predominantly uses 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 eaten with grilled steak and empanadas. The more spicy Mexcian version of Salsa Verde which is much brighter in its colour green 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
Being so versatile means the options are almost endless. Combine it with pasta instead of traditional basil pesto or as a side to roasted vegetables, chicken, pork or steak. It also tastes delicious when paired with mayonnaise on a boiled egg (seen below).
Keep scrolling below these suggestions for The Best Italian Salsa Verde recipe:
Roast Chicken with Lemon Potatoes and Salsa Verde
Perfectly juicy roasted chicken and potatoes roasted in chicken fat with a lemon-mustard-oregano marinade and served with the best Italian salsa verde ever. An amazingly fresh and unforgettable alternative to a classic Sunday lunch. Get the recipe for Roast Chicken with Lemon Potatoes and Salsa Verde here:
Baked Salmon with Salsa Verde
Flakey oily salmon fillet baked along with a separate tray of dreamy green beans, tomato and feta. All topped off with the best salsa verde, it really is a plate of food made in heaven. Get the recipe for Baked Salmon, Feta Beans and Salsa Verde here:
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The Best Italian Salsa Verde Recipe
This Italian salsa is a delicious accompaniment to grilled vegetables, fish, chicken, beef, sausages, lentils, potatoes, charred bread, pasta and fresh-cut tomatoes.
- Prep Time: 15 Minutes
- Total Time: 15 minutes
- Yield: 4 - 6 1x
- Category: Salsa
- Method: Blending
- Cuisine: Italian
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.
Keywords: Italian salsa verde, green sauce, Italian salsa, salsa verde sauce
