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
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
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