Salsa Verde (Italian Green Sauce)
10m prep 0s cook 10m ready
About ¾ cup This classic green sauce—not to be confused with Mexican salsa verde (or tomatillo salsa)—is traditionally served with braised meats, fried calamari, grilled fish, and roasted cauliflower or eggplant. For a thicker texture, add ½ cup dry bread crumbs to the mixture below and puree until smooth and creamy, adding a little water if needed to make a paste.
Ingredients
- 1 cup packed fresh parsley leaves
- ½ cup extra-virgin olive oil
- 3 tablespoons drained capers
- (Up to 6 anchovy fillets)
- 2 garlic cloves, chopped
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon whole-grain mustard
- (½ teaspoon red pepper flakes)
- Salt to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup packed fresh parsley leaves
- ½ cup extra-virgin olive oil
- 3 tablespoons drained capers
- (Up to 6 anchovy fillets)
- 2 garlic cloves, chopped
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon whole-grain mustard
- (½ teaspoon red pepper flakes)
- Salt to taste
Let's Cook
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Step 1.
Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
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Step 2.
Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.
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