Tuscan Salsa Verde
Salsa verde is a commonly used condiment made throughout Italy from primarily parsley, extra virgin olive oil, anchovies, capers and some form of acid. Tuscan salsa verde is characterized by the use of lemon and a hard boiled egg.
Ingredients
- 3.5 oz flat leaf Italian parsley (100 g), cleaned and stalks removed
- 2 anchovy fillets
- 1 clove garlic
- 1 heaping Tbsp capers drained and rinsed
- 2 Tbsp lemon juice between ½ and 1 whole lemon
- 1 hard boiled egg
- ⅓ - ½ cup extra virgin olive oil (80 - 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, lemon juice, hard boiled egg 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. This is important as it emulsifies the sauce (makes it come together and not separate). Hold back a bit of the olive oil at first and add until desired consistency is achieved.
Notes
- Adding any of these ingredients will change the fluidity of your sauce. Just adjust with more or less olive oil, depending on how thick or runny you prefer your salsa verde.
- The more you make salsa verde, the more you will find your ideal consistency. Some people like it a bit more of a paste while others prefer a smoother, runnier sauce. There is no wrong or right: just add more oil for a thinner salsa verde and less for a thicker sauce.
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