Salsa Verde coi Cetriolini sott’Aceto

Name: Salsa Verde coi Cetriolini sott’Aceto (Green Sauce with Pickled Cucumbers)
Yield: Green Sauce for 4 to 6 Portions of Boiled Fish, Boiled Meats, or Grilled Meat
Cuisine: Italy
Ingredients: Black pepper in a grinder; ½ cup extra virgin olive oil; Salt; ¼ cup chopped parsley; 1½ tablespoons freshly squeezed lemon juice; ½ tablespoon onion chopped very fine; ⅛ teaspoon garlic chopped very fine; 6 green olives in brine; ⅓ cup cornichons or other fine cucumbers pickled in vinegar; ⅓ cup cornichons or other fine cucumbers pickled in vinegar; ⅓ cup cornichons or other fine cucumbers pickled in vinegar

Green Sauce with Pickled Cucumbers

Preparation info

Green Sauce for
4 to 6
Portions of Boiled Fish, Boiled Meats, or Grilled Meat

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

⅓ cup cornichons or other fine cucumbers pickled in vinegar
6 green olives in brine
½

Europe
Italy
Sauce
Mediterranean
Vegan
Gluten-free

Method

Drain the pickles and chop them into pieces not smaller than ¼ inch.
Drain and pit the olives and chop them like the pickles.
Combine the pickles and olives with the remaining ingredients in a small bowl, beating them lightly with a fork to amalgamate them ev