Saturday, July 17, 2021

Summer Fresh Recipe Series: Salsa Verde

Everyone needs a great versatile sauce in their repertoire.  Salsa Verde is a wonderful Italian green sauce filled with vibrant herbs that provides a lot of flavor to both meat and vegetables.  This is a must have recipe!

Salsa Verde

Salsa Verde literally means "green sauce".  Many Latin countries have a version of this but today we are focusing on the Italian version.  This herby, savory sauce with an olive oil base, is used as a fresh and tangy condiment most often served with meats or seafood.  Chopped parsley is the backbone of this sauce and is married with garlic, capers, vinegar, and a little bit of crushed red pepper flakes for some zip.  All of this is combined with olive oil to create a rich and tangy sauce that is concentrated with flavor.

Perfect to use on meats and vegetables.  We grilled some chicken and salmon and used the sauce on both.  This is definitely a recipe you will use time and time again.  Enjoy!


What you need for Salsa Verde

  • parsley
  • garlic
  • salt
  • red pepper flakes
  • capers
  • olive oil
  • red wine vinegar

Substitutions and Variations

  • For less heat omit the red pepper flakes
  • Use red or white wine vinegar and adjust the measurements to your taste
  • Use less parsley and add in additional herbs such as basil or mint

Kitchen Tips and Notes

  • Use a blender or food processor to make this sauce
  • Adding in a tablespoon of mustard will help to emulsify it if you don't like the oil consistency.
  • This sauce will perk up any plainly prepared meat or seafood.
  • Give a tangy boost to vegetables. Dollop this on cut tomatoes for a fresh summer salad.
  • The better the olive oil the better the sauce!

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Salsa Verde

serving:  1/2 cup

1 1/2 cups tightly packed flat leaf Italian parsley
1 garlic clove
1/8 - 1/4 teaspoon crushed red pepper flakes
1 tablespoon capers
1/2 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon kosher salt

Place the parsley, garlic, salt, red pepper flakes, and capers in a food processor.  Pulse several times to chop the ingredients.  With the motor running slowly pour in the oil.  Pulse in the vinegar.  Taste and adjust any seasonings.  Serve over meat, seafood, or vegetables.

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