Salsa Verde

Name: Salsa Verde
Yield: Makes 300 ml
Cuisine: Italian
Ingredients: 30 g flat-leaf parsley, leaves only, roughly chopped; 1 garlic clove; 10 g mint leaves, roughly chopped; 30 g flat-leaf parsley, leaves only, roughly chopped; 1 teaspoon Dijon mustard; 4 tinned anchoey fillets in oil, drained; 50 g superfine capers in brine, drained and rinsed; 20 g sweet dill-pickled gherkins; 120 ml extra virgin olive oil; 2 tablespoons white wine vinegar; salt and freshly cracked black pepper; salt and freshly cracked black pepper

Italian green sauce

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Salsa verde is a rustic sauce, served cold, and is different all over Italy. Some versions include bread soaked in vinegar, some have chopped egg - the variations are endless. Used as a condiment for meat fish, poultry and vegetable dishes, for me it’s the greatest sauce in Italian cookery.

Ingredients

1 garlic clove
30 g flat-leaf parsley, leaves only, roughly chopped
10 g<

Europe
Italy
Condiment
Sauce
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Crush the garlic with a mortar and pestle, then add the herbs and anchovy fillets. Crush to a pulp.
Add the mustard, gherkins and capers, then crush to a puree-like consistency.
Add the vinegar, then slowly drizzle in the olive oil to form a semi-fluid sauce. Season to taste and serve. Salsa verde will keep in a sealed container in the fridge for 2–3