This refreshing and bright Italian green sauce is the perfect accent to most dishes. This salsa verde will enhance most meat, poultry, fish, or veggie that you throw its way.
An Italian staple…
This Italian sauce (not to be confused with the Mexican salsa verde made with tomatillos) gets its name because of the obscene amount of fresh green herbs it uses, mostly parsley. These herbs serve as the foundation for this briny and zesty “green sauce”. Salsa verde can enliven an otherwise boring meal with just a few fresh ingredients.
Simple formula…
- THE BASE: should be parsley but you can add other green herbs, also.
- ACID: vinegars and lemon provide a nice acidic punch
- ALLIUM: shallots mostly, but could sub in yellow onion
- BRINY FLAVOR: capers, anchovies, cornichons
- SALT: salt 🙂
- OIL: a really wonderful extra-virgin olive oil
Some suggestions…
- FISH- parsley, chervil, tarragon, lemon zest
- BEEF- parsley, savory, shallot, horseradish
- HEARTY WINTER VEGGIES- parsley, thyme, fried sage, shallot
- LAMB- parsley, thyme, mint, shallot
Rinse shallots for about 1 minute. Allow to dry. Pour vinegar into bowl. Add shallots and allow to steep for at least 15 minutes. (this helps to lessen the bite of the shallot). Mix the rest of the ingredients, minus the olive oil, into the bowl and stir to incorporate. Add the olive oil to bowl, stirring as you add. Stir to fully incorporate. Add to your favorite meat, poultry, fish, veggie. Make ahead of time and allow to sit so that the flavors meld together. Store in refrigerator and take out to return oil to liquid form before using.Salsa Verde
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