Salsa verde, or the classic green sauce of Italy, is a savory, herbaceous, and tangy sauce all at once. I love to make this sauce on a Sunday to use all throughout the week – it’s the perfect accompaniment to any kind of seafood, poultry, lamb, steak, grilled/roasted vegetable dish – you name it! In fact, the other night I tossed it with some linguine and fresh arugula and it made for a delicious and easy weeknight meal. Traditionally, salsa verde is made by finely chopping Italian flat leaf parsley and sometimes other herbs, anchovies, and capers with a mezzaluna knife, or using a mortar and pestle. I prefer to chop all of the ingredients by hand and combine in a mixing bowl, but you could certainly throw it all in a food processor. This recipe is my take on the classic. I love adding lemon juice and zest for acidity and sweetness, and a big pinch of crushed red chili flakes. Regardless of how you make it and what you choose to serve it with, this salsa verde recipe will make your dish one worth remembering. It’s easy to make, healthy, and it’s one of those recipes that is a crowd pleaser every time. Bookmark this, because your friends and family will ask you for the recipe when you make it for them! As a note, if you’re intimidated by anchovies, don’t be! They are rich in glutamates and nucleotides, which give that delicious umami flavor to so many dishes, so definitely don’t skimp on this ingredient.
- 1 and ½ Cups of flat leaf parsley leaves, finely chopped
- 2 Tablespoons of lemon zest (about the zest of one large lemon)
- 3 Tablespoons of freshly squeezed lemon juice (One large lemon or two small lemons)
- 1 Tablespoon capers, finely chopped
- 4 Anchovy fillets, finely chopped (I even like to use my knife to spread into a paste)
- 2 Teaspoons dijon mustard
- 1 Clove garlic, grated or finely chopped (I grate mine right onto the microplane to make a paste)
- 1 Cup olive oil
- Pinch of red chili flakes
- Combine all ingredients in a medium sized bowl and season to taste. You could certainly forgo chopping everything by hand and instead pulse all ingredients in the food processor, but I do prefer the texture when I make this by hand.
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