Salsa Verde is a fragrant and versatile sauce that originated in Italy, but is now widely used in many Mediterranean, Latin American, and Middle Eastern cuisines. Its name means “green sauce”in Italian, and it is typically made with herbs such as parsley, basil, and mint, as well as garlic, capers, anchovies (optional), and olive oil. Salsa Verde can be used to add flavour and freshness to a wide range of dishes, such as grilled meats, fish, roasted vegetables, and salads. It also makes a delicious dipping sauce for bread or chips and can be used as a marinade or addressing. Salsa Verde is easy to make and can be batch-made and stored in the refrigerator for up to a week.
Fresh Salsa Verde
Description
Salsa Verde is a fragrant and versatile sauce that originated in Italy, but is now widely used in many Mediterranean, Latin American, and Middle Eastern cuisines. Its name means "green sauce"in Italian, and it is typically made with herbs such as parsley, basil, and mint, as well as garlic, capers, anchovies (optional), and olive oil. Salsa Verde can be used to add flavour and freshness to a wide range of dishes, such as grilled meats, fish, roasted vegetables, and salads. It also makes a delicious dipping sauce for bread or chips and can be used as a marinade or addressing. Salsa Verde is easy to make and can be batch-made and stored in the refrigerator for up to a week.
Ingredients
Instructions
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In a food processor, combine the garlic, parsley, basil, capers, anchovy fillets (if using), Dijon mustard, and lemon juice.
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Pulse until everything is finely chopped and well combined.
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Slowly pour in the olive oil while the food processor is still running, until the mixture is blended and emulsified.
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Season to taste with salt and freshly ground black pepper.
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Transfer the Salsa Verde to a jar or container with a tight-fitting lid.
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Store in the refrigerator for up to a week.
