Continuing my search for ways to add a pop to foods I already know and love, I’ve got another sauce for you! We all know and love Mexican Salsa Verde, but ever had Italian Salsa Verde? It’s tangy and rustic. A classic green sauce with oh so many uses…just like the Rustic Romesco Sauce, it is fantastic topping off grilled beef, lamb, chicken, fish or veggies. Use it as a dip for crudités, grilled shrimp or focaccia bread. So bright and so versatile, you just can’t go wrong with it. Don’t let the anchovies scare you…there is no fishy taste. 🙂 BBQing will be a whole new experience this summer with so many flavor choices to change up your menu!
Italian Salsa Verde
Author: Monica
Recipe type: Sauces
Cuisine: Italian
Prep time:
Total time:
Serves: 1½ cups
Ingredients
- ½ cup packed, Italian flat leaf parsley
- 15 large basil leaves
- ⅓ cup scallions
- ½ teaspoon anchovy paste (or salt to taste, but it won't be quite the same)
- 1½ tablespoons capers, soaked shortly in cold water and drained.
- 1 clove garlic, smashed with ¼ teaspoon Kosher salt to make a paste
- ⅔ cup olive oil
- 1½ tablespoons lemon juice (you could use red wine vinegar here also, especially if serving with red meat)
- salt and pepper to taste
Instructions
- In a food processor, purée parsley, basil, scallions, anchovy paste, capers and garlic paste.
- Garlic paste is made by smashing a garlic clove sprinkled with Kosher salt using the flat side of a knife blade. The salt will help to grind the garlic into a smooth paste. (I often grate the garlic first before smashing with the salt)
- Scrape down the sides of the bowl.
- Slowly add olive oil, pulsing until completely combined. (add a little less oil if a thicker consistency is desired)
- Add lemon juice.
- Process until the sauce is smooth.
- Taste and adjust seasoning with salt and pepper to taste.
- Enjoy!
