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Italian Salsa Verde

Year of the Sauce:  Week 2

Don’t confuse Italian Salsa Verde with Mexican Salsa Verde.  They are very different sauces, to be sure.  Italian Salsa Verde has none of the heat you might expect from Mexican Salsa Verde.  Instead, it will bring the vibrant flavors of parsley, capers and lemon to almost anything.

This is the kind of sauce you keep in a jar in the fridge and pull out all the time.  I know, since that’s what we have been doing for the last week since I made this sauce.  It’s great on roasted vegetables and chicken, and I’m sure it would be excellent on certain types of pastas and pizza.  I suspect the longer we have it around, the more things we’ll come up with to eat it on.

2 cups parsley
1 cup mixed fresh herbs (cilantro, mint, tarragon, etc.  I used tarragon and a little cilantro.)
1/4 cup capers
1/2 cup extra virgin olive oil
6 garlic cloves
Juice and zest of 1 lemon
kosher salt and black pepper

Combine all the ingredients except salt and pepper in a food processor. Puree until smooth, then season to taste with salt and pepper. If the mixture is too dry, add a bit more oil to loosen it up.

Source: Always Order Dessert

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