Italian Salsa Verde – The Delicious Daily 11.21.2009

It’s pretty easy being green.

Italian Salsa Verde is the easiest sauce you’ll ever make, normally served with grilled meat, chicken and fish. We ate it with pasta.

Italian Salsa Verde

Puree in a food processor:

1 tablespoon sherry vinegar
2 cups fresh Italian parsley (leaves from 1 bunch)
1 cup fresh basil
1 tablespoon extra virgin olive oil
2 anchovy fillets
1 tablespoon capers
1 clove garlic
salt and pepper to taste

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  • Phil E. Drifter

    That looks pretty foul. Like vomit.

  • Sarah J. Gim

    Phil: Why, thank you! It was exactly the look for which I was going…Isn’t a good thing that looks can be deceiving?!

  • Teresa

    Phil: You’re a douche.

    Sarah: I always need something to do with my leftover parsley. (WHY must it always come in huge bunches?!) Now I know!

  • Carmelita

    Looks great to me, I make mine wihtout the basil and I use lemon not vinegar, love it!

  • Sarah J. Gim

    Teresa: I *always* think/ask that too. Why do herbs have to come in such giant portions? Even if you have 5 people in your household, who uses an ENTIRE bunch of parsley? or cilantro? or sage?

    Carmelita: Lemon as the acid instead of vinegar! Great idea, naturally…

  • MyLastBite

    mmm… I’d slather into panini!

  • Ciaochowlinda

    I think it looks tasty and would be great with a bollito misto.

  • B.

    no basil
    no garlic
    no capers

    add one boiled egg and use it on bollito: heaven!

  • Sarah J. Gim

    MyLastBite: great idea – kind of like pesto, but with the kick of the vinegar.

    Ciaochowlinda and B: I need to learn more about this bollito busines…

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