Italian salsa verde is one of the simplest classic sauces in Italy, not to be confused with the equally delicious but entirely different south of the border version made with tomatillo and jalapeno. This sauce is all about olive oil and parsley. The ingredients are so basic you can kind of whip this up fast and on the fly if you need a last minute dip, sauce or spread.
You can chop it by hand or pulse it a few times briefly in a food processor. Here’s the thing and it just might be my favorite thing, there is no right or wrong way here. What matters is that it makes a weekend night dinner not only delicious but fast. You are not cutting corners or compromising because something in a jar is easier. I guarantee you can make this faster than it takes to heat up a jar of pasta sauce.
I like basil so I use half parsley and half basil. It’s up to you. You could use all parsley or even add mint. Classically this is made with capers. But if I have a tub of olives or cornichons in the fridge I’m gonna use them instead. The last time I made this I didn’t have capers but I did have some gorgeous little red pickled peppers, so I used them and the end results was a zesty and herby treat for our grilled flank steaks a couple weeks ago.
1 c. flat leaf parsley (clean, leaves and thin stems)
1 c. basil leaves
1 lemon (zest only)
1 garlic clove (peeled)
1 T. dijon mustard
1 anchovy rinsed and drained (optional)
¼ c. capers, olives, cornichons or pickled peppers (make sure to pit the olives)
½ c. olive oil
Salt + pepper to taste
- If you make using a food processor, add everything to the processor and pulse a few times. Check seasoning to see if you need to add any additional salt and pepper and BOOM you’re done!!
- If you want to chop by hand, chop garlic and lemon zest until finely chopped. Put in bowl.
- Roughly chop parsley and basil and add to bowl.
- Chop anchovy and add to bowl.
- Chop capers and add to bowl.
- Stir in dijon, olive oil, salt and pepper. Check seasoning.
Component in Action
-a dip for crudite (aka raw veggies)
-a sauce for grilled fish and meats
-add lemon juice and make into a zesty salad vinaigrette
-a drizzle for roasted or grilled veggies
-a spread for croustinis (aka toasted bread slices)
-a delicious pasta sauce