Salsa Verde

Green Sauce

MS_Recipes_Salsa_Verde_page.jpg

The amount of parsley and oil in the ingredient list will create a nice consistency for the sauce. The quantities for the remaining ingredients are a starting point and not absolutes. The result should be a nice balance among all of the flavors with a pleasant hit of acidity from the vinegar.

Serve with grilled or boiled meats and poultry, poached fish, and steamed or boiled vegetables.

Photo by Paul Moore

Makes about 1 cup 

The amount given with a “QB” ingredient is a suggestion. “QB” stands for “quanto basta.” It basically means in Italian “how much is needed.” It’s up to you how much or how little to use. The amount may also change due to the quality of the ingredient or how old it is.

  • 3/4 cup (2 cups lightly packed leaves) finely chopped flat leaf parsley

  • 1/2 cup extra virgin olive oil (for cooking)

  • 1/2 teaspoon mashed anchovy QB

  • 1 teaspoon minced capers in salt QB

  • 1 teaspoon pitted and mashed small black olives like Taggiasca or Nicoise QB

  • 1/4 teaspoon mashed garlic QB

  • 1 teaspoon white wine vinegar QB

  • 1/8 teaspoon fine sea salt QB

Combine the oil with the parsley.

Add the anchovy, capers, olives, garlic, vinegar, and salt.

Stir to blend everything together.

Adjust seasoning and flavoring to taste.

Cover and let rest at room temperature for one hour.

Taste before serving. You may need to add a little more vinegar or other seasoning.

You can download or print a version of this recipe here.

CondimentDavid Shalleck