Italian Salsa Verde
Italian salsa verde is a condiment made throughout Italy using parsley, extra virgin olive oil, anchovies, capers and some form of acid.
Ingredients
- 3.5 oz Italian flat leaf parsley, cleaned and stalks removed (100 g, about 1 bunch)
- 2 anchovy fillets
- 1 clove garlic
- 1 heaping Tbsp capers drained and rinsed
- 2 Tbsp white wine vinegar
- 1/2 cup extra virgin olive oil (120 ml)
Instructions
- Remove the large stalks from the parsley and peel the garlic. Drain and capers and rinse them.
- Blend the parsley, anchovies, garlic, capers, vinegar and a bit of the oil together either with a food processor or with an immersion blender until well combined.
- Slowly drizzle in the remaining extra virgin olive oil while continuing to blend. Hold back a bit of the olive oil at first and add until desired consistency is achieved. Add more, 1 tablespoon at a time, for a more runny consistency. Use a little less olive oil for a mayonnaise consistency. Drizzle in more olive oil for a runnier sauce that can easily be spooned onto grilled meats.
- Test for salt and season. The amount of salt you add will depend on the capers and anchovies you used (some brands are saltier than others).
Notes
- The more you make Italian salsa verde, the more you will find your ideal consistency and your preference.
- You can make Italian salsa verde ahead of time, as long as you keep it tightly wrapped in the fridge 24 hours before serving.
- Italian salsa verde is a recipe that can be doubled or tripled easily and frozen in small batches for later use. Freeze in small bags, containers or even in ice cube trays.
- To keep salsa verde from turning brown and oxidizing and changing color, make sure you cover it with plastic wrap, pressing it down directly on top of the salsa verde.
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