Italian · sauce & condiment

Italian Salsa Verde

Name: Italian Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 60 g Parsley (leaves only); 10 g Fresh Mint (leaves only); 2 tbsp Capers (rinsed); 16 g Canned Anchovies (four fillets, drained); 1 clove Garlic (peeled); 1 tsp Dijon Mustard; 2 tbsp Lemon Juice; 120 ml Extra Virgin Olive Oil; 0.25 tsp Black Pepper (freshly ground); 0.25 tsp Salt (to taste)

Parsley, mint, capers and anchovies chopped by hand and loosened with lemon and olive oil. Spoon it over grilled fish, boiled beef or roasted vegetables.

This is the Italian salsa verde served with bollito misto, not the Mexican tomatillo sauce. Chop everything with a knife: a blender bruises the parsley and turns the sauce dark and bitter. Rinse the capers first or the sauce will be too salty before you add any salt. Lemon juice keeps it bright; for the sharper Piedmont version, use red wine vinegar instead. The anchovies dissolve into the sauce and do not taste fishy; leave them out for a vegetarian sauce and add a pinch more salt.

Gluten-FreeDairy-FreePaleoNut-FreeNo-Cook

45 minstart to table

15 min prep · 30 min hands-offServes16× 1 tbsp71 kcal a serving

Cook · 45 min

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A small glass jar of bright green salsa verde with a spoon resting on top and chopped parsley scattered beside it.

Ingredients

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Method

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Storage

Fridge: Up to 3 days
Freezer: Up to 1 month

Keep in a jar in the fridge with a thin layer of olive oil over the surface so the top does not darken. To freeze, spoon into an ice cube tray, then move the frozen cubes to a bag; thaw in the fridge. Bring to room temperature and stir before spooning over food.

Per serving

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Calories

1 g

Protein

1 g

Carbs

8 g

Fat

0 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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