The Kitchen · Sauces
Italian Salsa Verde
From The Kitchen
Not the Mexican tomatillo kind — this is the Italian green sauce, sharp with capers and anchovy, that makes plain grilled or poached fish taste like a restaurant plate.
Scale
Ingredients
- 1 cup packed flat-leaf parsley, finely chopped
- 2 tablespoons capers, drained
- 1 small garlic clove
- 2 anchovy fillets (optional, for depth)
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar (or fresh lemon juice)
- ½ cup extra virgin olive oil
- Sea salt and freshly ground black pepper
Method
- Finely chop the parsley, capers, garlic and anchovy together (or pulse a few times in a food processor — keep it chunky, not smooth).
- Stir in the Dijon, vinegar, olive oil, and a little salt and pepper.
- Let it sit 15 minutes, then taste and adjust with more vinegar or salt.
Storage: Best within a day or two; keeps 3 to 4 days refrigerated.
Serve it with
- Grilled or poached fish
- Chicken or steak
- Boiled or roasted potatoes
- Roasted vegetables
Gina's tip
This is the sauce that makes plain poached or grilled fish, chicken or boiled potatoes taste special. Keep it a little chunky, not puréed.
Coach's Note
One good green sauce in the fridge and dinner is never dull. A spoonful is all it takes to make a plain piece of fish feel like a meal you planned.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina