Salsa Verde
Ingredients
Nutrition per serving, approx.: 178 kcal1 g protein2 g carbs19 g fat1 g fiber
Estimates, calculated from the ingredients.
Instructions
- Roughly chop 2 bunches parsley and 1 clove garlic.
- Put both in a tall bowl.
- Rinse 3 tbsp capers and 2 anchovy fillets and pat them dry. Add both, along with 75 ml olive oil, to the bowl.
- Purée finely with an immersion blender and serve.
Tips
- If there’s any salsa verde left over, it’s best to put it in a sealable jam jar or food storage container, cover it with a little olive oil and refrigerate. Use it up within a week.
- Storage: Covered with oil, the salsa verde keeps in the fridge for a few days, or frozen in portions for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Salsa Verde
Can I leave out the anchovies?
Yes, that makes the salsa verde vegetarian. Add a few more capers and a pinch of salt instead. That keeps its savory punch.
What goes well with salsa verde?
Fish, steaks, roasts and potatoes, or simply fresh baguette. Try it with the oven-baked sea bream. It’s also delicious with the quick tagliata of beef rump.
Where does salsa verde come from?
Salsa verde is a classic green herb sauce from Italy. The name simply means “green sauce.” Its base is parsley, garlic, anchovies and olive oil.
How long does the salsa verde keep?
Spoon the salsa verde into a clean jar and cover it with a little olive oil. That way it keeps for a few days in the fridge. The herbs lose some of their color over time. Stir it well before serving.
Can I freeze salsa verde?
Yes, salsa verde freezes well. The easiest way is to freeze it in portions in an ice cube tray. It keeps for about 3 months. Thaw the cubes in the fridge.
