Search This Blog

Wednesday, November 17, 2010

Italian Salsa Verde

 Salsa Verde or green sauce is a  sauce for meats, fish, or veggies. I love to make this in the winter when parsley is prevalent in my garden, it's like a nice burst of green in the dead of winter just when you need it most! This sauce is so versatile it can used as a spread for bread or crostini , a sauce for steak, chicken,and fish , a dipping sauce for veggies, a base for salad dressings, and I have even  used it as a quick pasta sauce. Like most sauces this is best the next day after it has time to mellow out and meld together.
Food Processor or blender
2 ounces anchovy fillets (drained) or paste
1 tablespoon capers, rinsed well several times
1 clove garlic
1whole bunch parsley, leaves only
juice of 1 lemon
1/4-1/2 teaspoon salt (To taste)
a few twists of fresh ground black pepper
1/3 cup olive oil
Place all of the ingredients into the processor and process.  You are looking for a slightly chunky mixture not very loose.
Taste for salt and adjust as needed.
This will keep sealed tight in the fridge for 1 week or frozen for a few months. You can even freeze it in an ice tray for individual servings.