Salsa Verde

June 4, 2019

Salsa Verde - kvalifood.com

Italian salsa verde is a parsley-based condiment from Piedmont. Fresh flat-leaf parsley is pulsed with capers, anchovies, garlic, and olive oil into a chunky, spoonable sauce. The traditional pairing is bollito misto (boiled meats), but it goes well with grilled fish, roast chicken, or roasted vegetables.

Makes ca. 3/4 cup (4 servings)

Ingredients

60 g fresh flat-leaf parsley leaves and tender stems
80 ml extra virgin olive oil
2 tbsp salted capers, rinsed thoroughly
2 anchovy fillets (oil- or salt-packed), rinsed
1 small clove garlic, roughly chopped
1 tbsp red wine vinegar
1 tbsp fresh lemon juice (optional, for a brighter flavor)
salt, to taste

Directions

If using salt-packed capers, soak them in cold water for 5 minutes, then rinse well. If using salt-packed anchovies, rinse and remove any small bones.

Add the parsley, garlic, capers, and anchovies to a food processor. Pulse several times until coarsely chopped.

With the processor running on low, drizzle in the olive oil in a slow stream until the sauce comes together. It should be slightly chunky, not a smooth puree.

Stir in the red wine vinegar and lemon juice (if using). Taste and adjust salt – the capers and anchovies already contribute salt.

Let sit at room temperature for 15-30 minutes before serving.

Notes

Keeps refrigerated for up to 1 week in a glass jar with a thin layer of olive oil on top. Bring to room temperature before serving.
Aim for a loose, spoonable consistency – somewhere between a sauce and a relish. Add more oil to thin if needed.
Red wine vinegar is traditional Piedmontese. Lemon juice gives a brighter, more modern flavor. Both together works well.
A small handful of fresh basil or a pinch of chili flakes are common modern additions.
For the traditional Piedmontese version (bagnet verd), add hard-boiled egg yolks and stale bread soaked in vinegar for a thicker, creamier sauce.