Salsa Verde (Italian Green Sauce)

Submitted by Luschka

"This sauce from the Lombardy region of Italy is a fantastic companion to meat. A dollop on top is all you need! I also mix this with plain pasta as a variation on basil pesto. There are a number of different ways to do this. Optional basil and mint or dijon mustard or parmesan cheese can be added, but here's the basic recipe."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 1 cup

ingredients

• 1 cup fresh parsley, leaves only
• 1⁄4 cup pine nuts
• 2 tablespoons capers
• 1 garlic clove
• 3 anchovy fillets
• red wine vinegar, to taste
• 1⁄2 cup extra virgin olive oil
• salt & pepper
• 1 cup basil leaves (optional)
• 1⁄2 cup mint leaf (optional)
• 1 tablespoon Dijon mustard (optional)
• 1⁄2 cup parmesan cheese (optional)

directions

1. Blend all the ingredients in a blender or with pestle and mortar.
2. Leaving it to stand for a while allows the flavors to develop.
3. Mix with pasta or place a dollop on meat or fish.
4. Enjoy!

Reviews

[PetsRus]

Clean, sharp and robust flavored sauce. I used all the optional ingredients and therefor increased the olive oil. We used this sauce on grilled salmon and what was leftover I added to cooked pasta...both were excellent!! The sauce keeps well for several days in the fridge.